You are here: Home » Recipes » Tangerine Pork Stir-Fry Tangerine Pork Stir-Fry Recipe by National Pork Board Yield 4 servings Enjoy this simple-yet-flavorful stir-fry with steamed asparagus, steamed snap peas, or pot stickers. PrintEmail Ingredients 1 pound boneless center loin chops, cut into 1/4-inch slices, trimmed1 cup white rice or brown rice7 to 8 -- seedless tangerines OR 3 navel oranges, divided*3 tablespoons soy sauce1 tablespoon honey1 tablespoon cornstarch4 teaspoons canola oil1/2 large red onion, halved and cut into 1/2-inch slices2 teaspoons fresh cilantro, chopped (optional) Instructions Prepare rice according to package directions. Remove from heat and let stand, covered, until ready to serve. While rice is cooking, halve and squeeze 5 or 6 tangerines or 2 oranges to yield 2/3 cup of juice. In a medium bowl, whisk together juice, soy sauce, honey, and cornstarch. Set aside. Remove peel off remaining 2 tangerines or 1 orange. Cut half of peel into 1/4-inch strips (discard remaining peel). Set aside. Cut fruit into bite-sized pieces. Set aside. In a large wok or skillet over medium-high heat, warm oil. Add fruit peel and stir-fry for 30 seconds. Add onion and stir-fry for 30 seconds. Add pork and stir-fry until pork is cooked through and onion is crisp-tender, 3 to 4 minutes. Add juice mixture and fruit and cook, stirring occasionally, until mixture comes to a boil and thickens, about 1 minute. Serve stir-fry over rice sprinkled with cilantro, if desired. *You can also use 2/3 cup tangerine or orange juice, plus 2 tangerines or 1 orange. In that case, skip the step that instructs you to juice the fruit.