Photo: Brian Kennedy; Styling: Claire Spollen
Hands-on Time
25 Mins
Total Time
25 Mins
Serves 4 (serving size: about 5 slices pork, 1 1/4 cups slaw, 1/2 cup rice, and 1/2 teaspoon sesame seeds)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

VickyJoJo's Review

February 16, 2015
The pork part of the dish is fantastic. Great sauce, easy to prepare. I am less thrilled with the cabbage slaw. Maybe it needed more orange segments or something but it fell flat for me. Will make the pork again but skip the slaw.

good pork

March 18, 2015
The slaw needs something else, not sure what that is

Good pork, lousy slaw

March 20, 2015
Add me to the list of people who thought the slaw was less-then-good...actually, I'll go so far as to say it's pretty bad.  The pork and rice on the other hand were yummy, quick, easy, and inexpensive to throw together.  I used brown mekong flower rice, and after it steamed, tossed in some salt, seasoned rice vinegar dressing, and crushed red pepper, which makes a subtle but noticeable difference.  Next time I'll just make the pork and do something else on the side.  That slaw is just sort've a mess, almost like someone in the CL test kitchen made up the idea at the last minute and never even tasted it.  

Family Agrees the Pork Is 'Awesome'

March 24, 2015
I have to go along with everyone else. We absolutely loved the pork but found the slaw to be marginally edible. I think doubling the sauce would help somewhat, but it doesn't seem worth it. The sauce on the pork, however, was fantastic; full of flavor and so easy to make, which we will do again and again. You can read my full review at Taking On Magazines: 


March 16, 2016
I used a packaged sliced mixed cabbage for the side and it came out fine.  We liked the whole meal combination - even my more finicky teenager.  Will definitely make this again.