Natural pork cutlets in orange-ginger sauce with fried dumplings
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 621, total fat 27 G., saturated fats 6 G., proteins 52 G., carbohydrates 43 G., fiber 6 G., cholesterol 135 mg, sodium 1221 mg, sugar 0 G.
Calories 621, total fat 27 G., saturated fats 6 G., proteins 52 G., carbohydrates 43 G., fiber 6 G., cholesterol 135 mg, sodium 1221 mg, sugar 0 G.
Thin bone-in pork loin cutlets are grilled in the oven and served with a side of Chinese vegetable dumplings. To infuse the meat with juiciness and a bouquet of spicy flavors typical of Asian cuisine, the cutlets are marinated for a while in a marinade of orange juice, ginger, soy sauce, honey, garlic, and hot pepper. This same marinade is then simmered on the stovetop, creating a delicious sweet-and-tart sauce for the pork. Serve with store-bought Chinese vegetable dumplings and a mix of Asian herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural pork chops on the bone (1 cm thick; approximately 200 g each)
- 0.5 cups orange juice
- 1/4 cup lightly salted soy sauce
- 1/4 cup honey
- 1 teaspoon grated ginger
- 2 cloves garlic, grated
- 1/4 tsp red pepper flakes
- 2 tablespoons of vegetable oil
- 1 package (450 g) of frozen vegetable-filled vareniki (about 16 pcs.)
- 1 package (150 g) mixed Asian greens (such as tatsoi and mizuna; about 8 cups)
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Cooking the dish according to the recipe:
- In a shallow bowl, combine orange juice, soy sauce, honey, ginger, garlic, and red pepper flakes. Add the pork and marinate, turning occasionally, for 10 minutes.
- Preheat the oven to broil. Place the pork chops on a foil-lined baking sheet.
- Pour the marinade into a small saucepan and bring to a boil over medium-high heat. Cook until the liquid has reduced by about half, 8-10 minutes.
- Meanwhile, grill the pork until cooked through and crispy, 5-7 minutes. Set aside to rest.
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Place the vareniki flat-side down and cook, undisturbed, until lightly browned, about 3 minutes. Add 1/4 cup water; cover and cook until the water evaporates and the vareniki are browned on the bottom, about 3 minutes. Remove the lid and add the herbs; stir until completely wilted, 1 minute.
- Serve with pork and orange sauce.
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