Photo: Brian Kennedy; Styling: Claire Spollen
Mix the slaw for this dish up to a day in advance, if you wish. The cabbage will absorb the flavors and still retain a satisfying crunch.
Serves 4 (serving size: about 5 slices pork, 1 1/4 cups slaw, 1/2 cup rice, and 1/2 teaspoon sesame seeds)
1. Place cabbage and green onions in a large bowl. Peel and section 1 orange over bowl, squeezing membranes to extract juice. Add sections, 1 tablespoon sesame oil, vinegar, 1 teaspoon soy sauce, and 1/4 teaspoon red pepper; toss.
2. Juice remaining orange. Combine juice, oyster sauce, remaining 1/4 teaspoon red pepper, and remaining 1 tablespoon sesame oil in a small bowl. Combine remaining 2 teaspoons soy sauce, cornstarch, black pepper, and pork in a large bowl; toss to coat pork.
3. Heat a large cast-iron skillet or wok over high heat. Add canola oil; swirl to coat. Add pork in a single layer; cook 4 minutes or until browned, stirring after 2 minutes. Add juice mixture; cook 1 minute or until mixture bubbles and thickens slightly, stirring frequently. Divide rice and slaw among 4 plates. Top rice with pork mixture; sprinkle with sesame seeds.