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Dinner

Orange Pork with Watercress Rice

This Asian-influenced supper includes rice with peppery watercress and pork amped up with a sauce made from orange marmalade, fish sauce, and lime juice. The sweetness and spice complement each other beautifully.

Ingredients :

    1 cup jasmine rice
    Kosher salt and freshly ground pepper
    3 cups coarsely chopped watercress, plus sprigs for serving
    3 tablespoons safflower oil
    1 ¼ pounds pork tenderloin, cut into ¾-inch pieces and patted dry
    ½ cup finely julienned peeled ginger (from a 2 ½-inch piece)
    2 tablespoons minced garlic (from 4 to 6 cloves)
    ⅔ cup orange marmalade
    2 tablespoons fish sauce, such as nam pla
    3 tablespoons fresh lime juice

Direction :

    Bring rice, 1 1/3 cups water, and 1/2 teaspoon salt to a boil in a saucepan. Reduce heat, cover, and simmer until liquid is absorbed, 16 minutes. Remove from heat. Toss watercress with 1 tablespoon oil; season with salt. Add to pan; let stand, covered, 10 minutes. Stir.
    Season pork with salt. Heat remaining oil in a large skillet over medium-high. Add half of ginger; cook until golden, 1 minute. Let drain on paper towels. Add pork to skillet and brown, 3 to 4 minutes; remove from pan. Add remaining ginger and garlic to skillet; cook 30 seconds. Add marmalade, fish sauce, and lime juice; bring to a boil, stirring, until syrupy, 1 minute. Return pork to pan; simmer 30 seconds. Serve over rice, with watercress sprigs and crisp ginger.

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681 Parkway Street, El Centro, California(CA), 92243

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+1 980 333 4817

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