Orange glazed sticky pork is an Asian inspired meal that I love for a weeknight dinner. Use that Instantpot and serve it on the table quickly and easily. To bring it all together with ease I use orange marmalade as part of the glaze. Want a spicier touch? Add more chili sauce.
Ingredients
oil
2 lb pork roast, cut in 1 -1 1/2" pcs
3/4 cup chicken stock
3 Mandarin oranges, halved, reserve a tbsp of grated rind
3-4 garlic cloves
thumb size pc of fresh ginger, chopped
cilantro stems,
2 oz sherry
Glaze:
2-3 tbsp soy sauce, sweet preferred, gf works too though
2/3 cup marmalade jelly
1 thumb-size pc of fresh ginger, grated
3 tsp Chinese 5 spice mix
2-3 tsp Thai Chili sauce
tt black pepper
cilantro
orange peel
Instructions
Please read Susie's Tips and Tricks
1. Using your Instantpot or Pampered Chef Quick Cooker electric cooker prepare your pork. Turn to Saute and once hot add oil. Let heat and lightly saute the pork pieces. Now add chicken stock, oranges, garlic, ginger, cilantro stems, and sherry. Lock lid in place and on High pressure set timer for 7 minutes then natural pressure release (this may take some time).
2. Mix glaze ingredients together in a small bowl.
3. Remove pork from pot and drain thoroughly. Place a rimmed baking sheet and brush on the glaze.
4. Place under broiler and caramelize for 5 to 8 minutes. Keep your eye on it.
5. Garnish with cilantro and fresh grated orange if desired.
Susie's Tips and Tricks
Note, I didn't season the pork with salt and pepper prior to saute; soy sauce has plenty of sodium.
If you don't have sweet soy sauce or want to use gluten-free tamari go ahead and add a tbsp of brown sugar.
Be sure and drain the pork well. You want the glaze to caramelize.
Serve with Jasmine rice and broccoli.
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