This recipe works equally well with chicken or beef.
- 1 pound pork tenderloin cut in thin strips
- 2 tbsp olive oil
- 1 clove minced garlic
- ½ cup brown sugar
- Zest and juice of one orange
- 1 tablespoon grated ginger root
- 1 ¼ cups orange juice
- 2 tsp corn starch
- 1 tsp Chinese 5 spice
- Salt and pepper to season
- Canola oil for frying
- ¼ cup chopped toasted almonds optional
- 1 egg
- 1 cup ice water
- 1 cup flour
In a medium saucepan saucepan sauté garlic in the olive oil for about a minute.
Add brown sugar, ginger, orange zest and juice, 1 cup of the additional orange juice, 5 spice, salt and pepper. Simmer for about 10 minutes.
Mix the two teaspoons of corn starch with ¼ cup orange juice and add to the boiling pot stirring constantly. Cook for an additional minute and remove from the heat.
Heat 2 inches of canola oil to 350 degrees in a deep fryer or in a heavy bottomed large pot.
Season pork strips with salt and pepper and dip in the tempura batter, then drop into the hot oil.
Cook for only a couple of minutes until pale golden brown.
Remove from oil and drain.
Toss the fried pork pieces in half the ginger orange sauce, reserving the other half for serving over rice or as a dipping sauce for eggrolls or spring rolls.
Top with a sprinkle of the chopped toasted almonds.
Whisk together the egg, ice water and flour and let stand for 15 minutes.