This Orange Sriracha Pork recipe is inspired by an old favorite that seemed perfect to bring back. Given what’s going on right now, I also think this is a great recipe for using pantry ingredients.
This recipe actually started as a braised chicken thigh dish. I love this recipe since its super flavorful, but braising chicken thighs can be pretty slow and requires a lot of back and forth. So I took the basic formula and decided to morph it into a pan sauce. This makes it faster and in my opinion a little more approachable.
Sriracha gives a really great spicy kick to anything while having a nice balance of sweetness. I like that over traditional hot sauces that really don’t give you anything but a generic heat. The orange is a perfect pairing for the sriracha as it compliments and highlights that sweetness. Throw in some ginger and a little bit of hoisin and you’ve got a really great spicy orange sauce.
Wine Pairing: Dry Riesling
This recipes pairs perfectly with a good dry Riesling. You really want to avoid one of those super sweet, fruit forward ones; that flavor will just clash with your food. Dry Riesling is unfortunately less popular, but in my opinion way better. It is the perfect pairing for a spicy, citrusy dish like this. Dry Riesling will typically taste crisp with subtle stone fruit or citrus notes.
We had this with a bottle from Imagery in Glen Ellen, Sonoma. They are one of the most famous wineries in Sonoma Valley and have a bustling tasting room. They also make a wide variety of wines on the white and red side. So if you need a break from big CA cabs, this is a great winery to check out.
- 4 Pork Chops ~1 inch think
- 1/2 Cup Flour
- 1/2 Tsp Ground Ginger
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1 Tbs Oil Peanut or Sesame Seed
- 1/2 Yellow Onion finely diced
- 3 Garlic Cloves minced
- 1/2 Tbs Ginger grated
- 1 Orange zested and juiced
- 2.5 Tbs Sriracha
- 1 Tbs Hoisin Sauce
- 1/2 Cup Chicken Stock
- 1/4 Cup Dry Riesling Wine
- 2 Star Anise Pods
- Salt & Pepper to taste
- Preheat the oven to 350F.
- Combine the flour, ground ginger, salt, pepper.
- Pat the pork dry and if needed pound out to a consist ~3/4 inch thick.
- Coat the pork in the flour mixture.
- Heat the oil in a skillet over medium-high to high heat.
- Working in batches (if needed), cook the pork chops for 3-4 minutes per side.
- Remove place on a sheet pan and stick in the oven for 5-10 minutes for an internal temperature of about 150F. Remove the meat when done and allow to rest for ~5 minutes.
- Reduce heat to medium.
- Saute the onion for about 2-3 minutes or until soft.
- Add the garlic, cook for another minutes.
- Add the wine, reduce for 1-2 minutes.
- Add the orange juice, orange zest, sriracha, ginger, hoisin, star anise, and about 1/4 cup of the stock (reserve the rest).
- Reduce heat to medium-low and allow the sauce to reduce. Add additional stock if needed to ensure desired consistency (I ended up using about 1/2 cup total over the course of 10 minutes or so).
- Cut the pork on a slight diagonal, serve over rice, and pour the sauce over top.