Pan-Seared Pork Canton with Citrusy Filipino Flare
A fusion twist on the classic French dish, featuring pan-seared pork and canton noodles, with a hint of citrusy Filipino flavors.
Ingredients
- ●1 pound Pork shoulderCut into bite-sized pieces
- ●8 ounces Canton noodlesFresh or dried
- ●2 tablespoons Freshly squeezed orange juiceFor marinating
- ●1 teaspoon Citrusy Filipino seasoning blendAvailable at most Asian markets
- ●1 tablespoon GingerGrated
- ●2 cloves GarlicMinced
- ●2 tablespoons Soy sauceFor marinating
- ●1 tablespoon Brown sugarFor marinating
Instructions
- 1
1. In a large bowl, whisk together soy sauce, brown sugar, and citrusy Filipino seasoning blend.
- 2
2. Add the pork pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
- 3
3. Cook the canton noodles according to package instructions. Drain and set aside.
- 4
4. In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat.
- 5
5. Remove the pork from the marinade, letting any excess liquid drip off.
- 6
6. Add the pork to the skillet and cook until browned on all sides, about 5-7 minutes.
- 7
7. Add the ginger and garlic to the skillet and cook for 1 minute.
- 8
8. Stir in the cooked noodles and cook for 2-3 minutes, until heated through.
- 9
9. Squeeze the orange juice over the top and toss to coat.
- 10
10. Serve hot, garnished with fresh herbs if desired.