Pork with Kumquats
Submitted by deniser
Tender pork cubes stir-fried with tart kumquats, honey, and citrus in a glossy soy glaze. Quick 30-minute Asian-fusion dinner over fluffy rice.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minKumquats bring a wild card to this weeknight stir-fry.
Those tiny citrus gems pack sweet skin and tart flesh that cuts right through rich pork, while honey and lemon juice round out the flavor without going syrupy.
High heat locks in juices and creates that restaurant-style glossy sauce in under 10 minutes of actual cooking, making this a go-to when you want something way more interesting than the usual teriyaki routine.
Kitchen Tips
- Kumquat prep: Remove all seeds before chopping or they’ll turn bitter when cooked.
- High heat is key: Get your wok smoking hot before adding oil so pork sears instead of steams.
- Sauce timing: Add the cornstarch slurry last and cook just until it bubbles and thickens, about 30 seconds.
Ingredients
Directions
Heat empty wok for a minute or two, add 1 tablespoon of the peanut oil and heat until oil is hot but not smoking.
Add pork and stir-fry until no longer pink, about 3 minutes.
Add remaining tablespoon of peanut oil to wok along with onions; stir-fry 2 minutes, or until onions are softened but not browned.
Meanwhile, combine water, soy sauce and cornstarch; set aside.
Add chopped kumquats to onions, return pork to wok and stir in lemon juice and honey.
Stir in soy sauce mixture and cook over high heat until pork is completely done and sauce is thickened and bubbly, about 3 minutes.
Serve immediately over rice.
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