Blood Orange and Black Currant Glazed Crispy Pork
| Pork: |
|||1 lb. pork loin, trimmed|
|||8 pieces fresh peeled lychee nuts|
| Seasoning A: |
|||1/4 tsp. salt|
|||1 tsp. sugar|
|||1 tbsp. dark soy sauce|
|||1 tbsp. rice vinegar|
|||3 tbsp. The Perfect Purée Lychee, thawed|
|||1 tbsp. cornstarch|
| Seasoning B: |
|||1 tbsp. The Perfect Purée Blood Orange Concentrate, thawed|
|||2 tsp. The Perfect Purée Black Currant, thawed|
|||1/4 cup freshly squeezed orange juice|
|||2 tsp cornstarch|
|||1 tsp peanut oil|
|||salt and pepper to taste|
| Method: |
|1.||Trim the pork into 2" pieces. Marinate in Seasoning A for 1 hour.
|2.||Heat a saute pan with oil. Add the pork and seasonings mixture and cook through. Set aside.
|3.||In a second saute pan, whisk the cornstarch and peanut oil into a paste then stir in remaining ingredients from Seasoning B. Simmer over medium heat, whisking continually, until sauce boils and thickens.
|4.||Add the pork loin and lychee nuts to pan and cook over high heat until all ingredients are hot.