Prepare to tantalize your taste buds with a dish that's about to revolutionize your dinner routine! This Spicy Mango Orange Pork with Cashews is not just a meal—it's a culinary adventure that combines the perfect balance of sweet, spicy, and savory flavors in one incredible plate. Imagine tender pork strips dancing with juicy mango, kissed by zesty orange, and punctuated with a sriracha kick that will make your palate sing. Whether you're a seasoned home chef or a curious food lover looking to impress, this recipe promises to transform an ordinary evening into an extraordinary dining experience.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin, sliced
- 1 ripe mango, diced
- 1 orange, juiced
- 1/4 cup cashews, chopped
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- Prepare the pork by trimming any excess fat and slicing the tenderloin into thin, even strips about 1/4 inch thick. Pat the meat dry with paper towels to ensure proper browning.
- Season the pork strips with salt and set aside. Dice the ripe mango into small, uniform cubes and juice the orange, reserving all the liquid.
- Heat vegetable oil in a large skillet or wok over medium-high heat. When the oil is shimmering, add the pork strips in a single layer, avoiding overcrowding.
- Sear the pork for 2-3 minutes on each side until golden brown and slightly crisp. Remove the meat from the pan and set aside on a clean plate.
- In the same pan, reduce heat to medium and add soy sauce, sriracha, and fresh orange juice. Stir to combine and create a quick sauce.
- Return the pork to the pan and add diced mango. Toss everything together, allowing the sauce to coat the meat and fruit, cooking for an additional 3-4 minutes.
- Sprinkle chopped cashews over the dish in the final minute of cooking to lightly toast them and add crunch.
- Taste and adjust seasoning with additional salt, sriracha, or orange juice as needed.
- Serve hot, garnishing with additional chopped cashews and fresh mango cubes if desired. Pair with steamed rice or cauliflower rice for a complete meal.
Tips
- Meat Preparation is Key: Always pat your pork strips dry before cooking to ensure a beautiful golden-brown sear. Moisture prevents proper caramelization.
- High Heat, Quick Cooking: Use a hot skillet and cook pork in a single layer to achieve that perfect crisp exterior while keeping the inside tender.
- Sauce Balance: Adjust the sriracha to your spice tolerance. Start conservative and add more if needed—you can always increase heat, but can't take it away.
- Cashew Timing: Add cashews in the last minute of cooking to maintain their crunch and prevent burning.
- Fresh is Best: Use a ripe, sweet mango and freshly squeezed orange juice for the most vibrant flavor profile.
- Don't Overcrowd: Cook pork in batches if necessary to ensure each piece gets proper color and doesn't steam.
- Rest and Taste: Let the dish sit for a minute after cooking, then do a final seasoning taste test before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 95mg
