Sweet Pepper Pork with Carrots and Pea Pods

                                                                                                        Serves 4

You won’t recognize the Pork Roast as a leftover in this delightful dinner. We have given it a quick-baked coating then tossed it together with bright fresh, crisp-tender vegetables in a perfectly seasoned Asian stir-fry.  In this dish, the succulent, yet crunchy strips of pork are the perfect vessel for transporting the sweet/tart citrus sauce to your hungry palate.    

Finish this dinner with a quick side dish of steamed rice, white or brown, to appreciate every bite.

In the time it takes for the rice to cook, the rest of this Asian Feast is ready.


  • Slice Cold Roast Pork (leftovers or cooked for this recipe) into thin slices approx. 2” long x ½” wide
  • Toss pork slices in 2 tbsp. peanut oil (more oil for more pork)            Set aside
  • 3 tbsp. Peanut oil for stir-frying

 Assemble into a 2-cup measure and keep cold:

  • ¼ c. fresh squeezed lemon juice
  • 2 tbsp. Seasoned Rice Wine Vinegar
  • 1 c. orange juice
  • 2 tbsp. dark soy or low sodium soy sauce
  • ½ tsp. Sesame seed oil
  • Sweeten to taste with honey, sugar or Splenda
  • Add 2 tsp. cornstarch and stir to make a “slurry”

 Measure the following into a gallon sized zip lock bag:

  • 2 tbsp. All Purpose Flour
  • 2 tbsp. Panko Crumbs
  • Season with:
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • ½ tsp. cayenne pepper
  • 1 tsp. dry mustard
  • 1 tsp. granulated garlic
  • 1 tsp. Chinese 5 spice

Prepare and set aside (may measure together)

  • 2 tsp. fresh orange zest
  • 2 tsp. fresh lemon zest
  • 2 tsp. fresh ginger, finely chopped or grated

Keep separate:

  • 1 c. small carrots, diagonally sliced
  • 1 c. onion, rough chopped
  • 1 c. sweet red pepper, rough chopped
  • 1 c. Chinese Pea Pods (sliced in half if large)*

 Preheat oven to 425° F

 Toss the pork slices first in the peanut oil and then into the seasoned flour and Panko crumbs in the zip lock bag (a few slices at a time) and shake to coat.  Place the coated strips on a wire rack over a baking sheet and bake 12 – 14 minutes to achieve a nicely browned crust.

 Stir-fry the vegetables, beginning with carrots, then onions, then peppers and pea pods until crisp tender. (Don’t overcook!)  Add the slurry to the stir-fry and cook until it begins to thicken, then add the pork slices and toss.  Serve immediately over or along side the rice.

*A nice substitute for the pea pods (or addition) is diagonally cut asparagus.


©2013 BAPantryGourmet/BAZiegler/All rights reserved

This entry was posted in Cookbook, Free Recipes, Pork, Quick -Easy, Recipe of the Day, Taste Proven Recipes, What's for Dinner? Yum!. Bookmark the permalink.

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