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Orange braised pork fillet


  • Toss the cubed pork with the cornflour until well coated. Then add the sake and toss.
  • Heat the vegie oil to 180°C in a wok or large heavy-bottomed deep pan. Then fry the pork in 2-3 lots until just crispy. Drain well on kitchen paper towels.
  • Whisk the orange juice, marmalade, 5-spice and kecap manis with the black vinegar, stock, ginger and garlic in a pot. Bring to the boil and briefly cook. Then add the pork and toss to coat well. Turn the heat right down and gently simmer until a glaze is formed, adding a bit more stock or orange juice if needed.
  • When nearly ready, taste the sauce for seasoning, add the spring onions and briefly toss.
  • Serve on a bed of steamed rice with a little orange zest sprinkled on top.


  • 3 pork fillets, well trimmed & cut into 2 cm cubes
  • 4 tbsp cornflour
  • 1 tbsp sake
  • 6 cups vegetable oil
  • ½ cup fresh orange juice & grated rind of ½ orange
  • ½ cup orange marmalade
  • 1 tspn Chinese 5-spice
  • 2 tbsp kecap manis (Indonesian sweet soy sauce)
  • a splash of Chinese black vinegar
  • ½ cup chicken stock
  • 2 tspn grated fresh ginger
  • 2 garlic cloves, crushed
  • 3-4 spring (green) onions, cut into lengths

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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