Orange-Sesame Pork with Napa Slaw

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Orange-Sesame Pork with Napa Slaw Recipe

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)


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4 cups thinly sliced napa (Chinese) cabbage
4 (1/4-inch) diagonally cut green onions
2 navel oranges, divided
2 tablespoons dark sesame oil, divided
1 tablespoon rice vinegar
1 tablespoon lower-sodium soy sauce, divided
1/2 teaspoon crushed red pepper, divided
1 1/2 tablespoons oyster sauce
1 tablespoon cornstarch
1/4 teaspoon freshly ground black pepper
1 pound boneless center-cut loin pork chops, cut into 1/4-inch-thick slices
1 tablespoon canola oil
2 cups cooked brown rice
2 teaspoons sesame seeds, toasted


Hands-on: 25 Minutes
Total: 25 Minutes

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.

Created date

January 2015

Nutritional Information

Calories 475
Fat 18.9 g
Satfat 4 g
Monofat 8.5 g
Polyfat 5 g
Protein 39 g
Carbohydrate 37 g
Fiber 5 g
Cholesterol 107 mg
Iron 3 mg
Sodium 526 mg
Calcium 71 mg