Pork's sweet, mild flavor allows it to blend with everything from the traditional apple and pear to bold flavors such garlic, soy and ginger. Pork also blends with fresh berries, citrus, stone fruit, cucumber and melon. Use Oriental five-spice -- clove, nutmeg, cardamom, star anise and Szechuan pepper -- along with sweet or hard cider, Merlot or Beaujolais thickened with cornstarch to create flavorful pork stir-fry sauces.
Step 1
Place the pork tenderloin in the freezer for 10 minutes to firm the meat. Slice the meat into 1/2-inch wide strips and toss them in the glass casserole dish.
Step 2
Stir the Merlot or Beaujolais, rice wine, Oriental five-spice powder and soy sauce together in a small mixing bowl. Pour the mixture over the meat and toss until it is well-coated. Allow the meat to marinate while you prepare the vegetables and fruit.
Step 3
Place the wok on the burner and turn the heat to medium-high. Dip the ginger root in sesame oil and rub it all over the inside of the wok.
Step 4
Toss the diced red onion in the wok until it begins to soften, using both wok spatulas. Grate the ginger root and add it to the wok with the red onion.
Step 5
Use a wok strainer to remove the pork from the marinade. Pat the pork dry on paper towels and reserve the marinade. Turn the heat to high and toss 1/4 of the pork into the wok at a time, tossing it until it sears.
Step 6
Pour each batch of seared pork strips onto a clean plate until all the remaining pork browns in the wok. Return all the pork to the wok, add the matchstick carrots and jicama and toss everything for six minutes.
Step 7
Add the matchstick carrots and jicama, tossing the vegetables constantly for five minutes on high heat. Toss in the red and green bell pepper strips, snow pea pods and crushed Szechuan peppers. Stir in the chopped fruit, tossing everything constantly for five minutes.
Step 8
Stir the cornstarch into the marinade and pour it into the wok with the rest of the stir-fry ingredients. Stir vigorously until the stir-fry sauce thickens and clings to all the ingredients.
Step 9
Serve 1/2 cup of pork stir-fry over 3/4 cup cooked rice.
Tips and Warnings
- Change the liquid base, types of fruit and the spices to create different flavor combinations, using sake instead of Merlot, for example, and blackberries or chopped mango instead of the apples, pears, peaches or apricots. Substitute nutmeg or cardamom and parsley for the Oriental five-spice powder. Use hoisin sauce, which is made from plums, or oyster sauce instead of soy sauce. Always cook the ingredients with the longest cooking times first, sear the meat completely and add any spices before adding the sauce and thickeners to avoid scorching.
Things You'll Need
- 2 lbs. pork tenderloin
- Chef's knife
- Rectangular glass casserole dish with lid
- Small mixing bowl
- Wooden spoon
- 1/4 cup Merlot or Beaujolais wine
- 1/4 cup rice wine
- 3 tsp. Oriental five-spice powder
- 3 tbsp. soy sauce
- Wok
- 2 stir-fry spatulas
- 1 tbsp. sesame oil
- 1 oz. ginger root
- Nutmeg grater
- 1/2 cup diced red onion
- 1/4 cup matchstick baby carrots
- 1/4 cup matchstick jicama
- 1/2 cup red and green bell pepper strips
- 1 cup snow pea pods
- 3 tsp. crushed Szechuan peppers
- 1 cup chopped apples, Asian pears, peaches or apricots
- 2 tbsp. cornstarch
References
- Food Product Design; Melding Sweet and Herbal Flavors; Adam Schreier; Jan. 2008
- "Eating Well"; Healthy Pork Recipes and Cooking Tips; Joyce Hendley, et al.; Summer 2004
- "Gourmet"; Five-Spice Pork and Green Bean Stir-Fry; Charlie Trotter; Nov. 1997
- STLtoday.com; Cider Adds Flavor to Pork Chops; Joe Gray; Sept. 2010
- My Wines Direct: Wine Guide -- Food and Wine;
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