Ka'u Orange Ginger Pork


by Chef Tess Bakeresse

GMAZ segment by Kaley O'Kelley

Posted on February 14, 2014 at 12:08 PM

Updated Friday, Feb 14 at 12:20 PM

6 lbs lean pork, boneless and cut into 1 inch cubes (or boneless skinless chicken thigh meat)
1 c. orange juice concentrate
zest of 1 orange
2T sesame oil
1/4 cup fresh ginger root, minced
4 cloves garlic, minced
1/4 cup Dijon mustard.

Combine them all and cook in a 8 quart crock pot 5-6 hours low (or solar oven 3-4 hours)
When cooked, drain excess fat.

Add and cook 15 more minutes:
2 cups chopped spinach
1 red or yellow bell pepper, chopped (optional)
2 cups coconut milk (approx one can I use the light variety!)
Salt and pepper to taste
1 10 oz can mandarin oranges, well drained.

Scoop and serve over cooked Jasmine rice. I use brown rice.

If you want to make this into a freezer meal, simply divide the finished pork between 4 quart-size freezer bags, remove air. At service, defrost the meat, add the spinach, bell pepper, oranges, and coconut milk.

For more information or more recipes, check out www.cheftessbakeresse.com.