Thursday, June 18, 2015

The Tinyhouse Kitchen: Easy Orange Ginger Pork

Get you some Vitamin C with that meat!

 Every evening Justin and myself have a drink, me: a glass of wine, him: a flavorful cocktail often containing vodka. I tried to get Justin to try orange juice with his mixed drinks. He was resistant and insisted he didn't like screw drivers.

Well i was cocky, and was sure he did [and perhaps didn't realize it] But upon making a lark pitcher of orange juice from concentrate, I realized something insane, he doesn't like screw drivers.

A few weeks passed, and i`d forgotten about the orange juice in the fridge. When rediscovered it had began to get that slightly fermented flavor, and I knew that neither of us would possibly drink it. But orange juice isn't really cheap. even in the frozen concentrate you shell out a whopping $2.50.

I don't waste food. I refuse to spend money on something and not get every bit of its goodness. so i started thinking of ways i could use this vitamin C packed drink with ingredients I already had in my pantry.

Here is a recipe I made for using orange juice [even when its on its way O.U.T.]


2.5 cups orange juice
3tbsp vinegar
1tbsp vegetable oil
1/4 cup soysauce
2 tsp. worchestershire sauce
1tsp pepper
3tbsp cornstarch
1/2 yellow onion
4 cloves garlic
Thumb size piece of ginger [finely shredded on cheese grader]
1.5 cup rice [dry and unrinsed]
2 porkchops
2tbsp butter


Preheat oven to 375.

  1. Pour vegetable oil in pan, add onions to hot oil, allow onions to soften, add garlic, wait till it is aromatic.
  2. add orange juice and begin to simmer for 3 minutes, stirring occasionally,
  3. add soy-sauce, ginger, pepper,  vinegar and Worcestershire sauce. allow this to simmer for another 3 minutes.
  4. add cornstarch to cold water, mix thoroughly and slowly stir this into mixture.
  5. Allow this to cool and add two porkchops. Marinade over night.
  6. Next day pour marinade into small sauce pan, boil with one cup white rice. once boiling pour mixture into baking pan. Place porkchops on top and cover with foil.
  7. Now bake for 20-30 minutes, after 20 check rice and pork. [when finished i garnish with green onions for color]
  8. Serve with a side of veggies or a fresh salad YUM!