Sweet Soy Pork & Blood Orange Stir-Fry

🥘 Ingredients

• black pepper
• blood orange
  2 unit
• butter
  2 tbsp
• cooking oil
  4 tsp
• green bell pepper
  2 unit
• paper towels
• peanuts
  1 oz
• ponzu sauce
  24 ml
• pork filet
  20 oz
• rice wine vinegar
  3.333 tbsp
• salt
• scallions
  4 unit
• sweet Thai chili sauce
  2 oz
• sweet soy glaze
  1/2 c
• water
  1¼ cups
• white rice
  3 c

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   In a small pot , combine white rice , water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 20 minutes . Keep covered off heat until ready to serve.

   white rice: 1.5 c, water: 1¼ cups, salt
2. 

   2

   Halve blood orange ; squeeze juice from one half into a small bowl . Peel remaining orange half; cut into ½-inch pieces. Core, deseed, and dice green bell pepper into ½-inch pieces. Trim and thinly slice scallions , separating whites from greens.

   blood orange: 2 unit, green bell pepper: 2 unit, scallions: 4 unit
3. 

   3

   To bowl with orange juice, stir in sweet soy glaze , sweet Thai chili sauce , ponzu sauce , and rice wine vinegar . TIP: If you like a sweeter sauce, stir in a pinch of sugar. Cut pork filet crosswise into thin slices; pat dry with paper towels .

   sweet soy glaze: 1/2 c, sweet Thai chili sauce: 2 oz, ponzu sauce: 24 ml, rice wine vinegar: 3.333 tbsp, pork filet: 20 oz, paper towels
4. 

   4

   Heat a drizzle of cooking oil in a large pan , preferably nonstick, over medium-high heat. Add bell pepper, salt, and black pepper ; cook, stirring occasionally, until slightly tender, ⏱️ 2 minutes to ⏱️ 3 minutes . Add another drizzle of oil and pork. Cook, stirring occasionally, until pork is lightly browned, ⏱️ 2 minutes to ⏱️ 3 minutes (it'll finish cooking in the next step).

   cooking oil: 4 tsp, black pepper
5. 

   5

   Fluff white rice with a fork; stir in butter (1 TBSP butter; 2 TBSP for 4 servings) until melted. Divide rice between bowls and top with stir-fry. Spoon any remaining sauce from pan over top. Garnish with peanuts and serve.

   white rice: 1.5 c, butter: 2 tbsp, peanuts: 1 oz