This vibrant stir-fry transforms humble lean pork into a restaurant-quality dish with the unexpected brightness of whole kumquats. The pork is quickly seared to retain its juiciness, then tossed with softened onions and sweet honey. The star ingredient, kumquats, adds a unique dual flavor profile’sweet flesh and tart rindâÂÂthat cuts through the richness of the meat. The sauce, thickened with cornstarch, clings beautifully to every piece, creating a glossy, savory-sweet finish. Perfect for a weeknight dinner that feels special without requiring hours of prep, this dish pairs wonderfully with steamed rice or noodles. ItâÂÂs a delightful twist on traditional Asian stir-fries that highlights fresh, seasonal ingredients for a meal that is both comforting and exciting.
Pork With Kumquats
Description
This vibrant stir-fry transforms humble lean pork into a restaurant-quality dish with the unexpected brightness of whole kumquats. The pork is quickly seared to retain its juiciness, then tossed with softened onions and sweet honey. The star ingredient, kumquats, adds a unique dual flavor profile&# 226;ÂÂsweet flesh and tart rindâÂÂthat cuts through the richness of the meat. The sauce, thickened with cornstarch, clings beautifully to every piece, creating a glossy, savory-sweet finish. Perfect for a weeknight dinner that feels special without requiring hours of prep, this dish pairs wonderfully with steamed rice or noodles. ItâÂÂs a delightful twist on traditional Asian stir-fries that highlights fresh, seasonal ingredients for a meal that is both comforting and exciting.Ingredients
Directions
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Cut the pork into 1-inch cubes.
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Heat a wok or large skillet over high heat for a minute or two until empty and hot.
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Add 1 tablespoon of peanut oil and heat until hot but not smoking.
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Add pork and stir-fry until no longer pink, about 3 minutes. Remove pork from wok and set aside.
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Add the remaining 1 tablespoon of peanut oil to the wok along with the chopped onions.
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Stir-fry for 2 minutes, or until onions are softened but not browned.
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Meanwhile, combine water, soy sauce, and cornstarch in a small bowl; set aside.
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Add chopped kumquats to the onions in the wok.
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Return the pork to the wok and stir in lemon juice and honey.
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Stir in the soy sauce mixture.
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Cook over high heat until pork is completely done and sauce is thickened and bubbly, about 3 minutes.
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Serve immediately over rice.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 274.7kcal
- % Daily Value *
- Total Fat 15.9g25%
- Saturated Fat 5.7g29%
- Cholesterol 90.8mg31%
- Sodium 70.4mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 30.6g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To prepare kumquats, slice them thinly, remove any visible seeds with the tip of a knife, and then chop finely. The seeds can be quite bitter.
If fresh kumquats are unavailable, you can substitute with a mix of orange zest and orange juice, though the flavor profile will be less complex.
For a spicier version, add a sliced chili pepper or a dash of sriracha sauce when adding the onions.
This dish is best served immediately while the sauce is hot and glossy. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
