Pork Chops in Sake Tangerine Sauce
Prep time
Cook time
Total time
Sweet, spicy and spiked boneless pork chops. Perfect and easy enough for tonight's dinner.
Recipe type: Main
Serves: 2
  • 1 lb. or ½ kilo of thick boneless pork filets or chops
  • ¾ cup or 200 ml. fresh squeezed Tangerine/Mandarin orange juice (used 4 small)
  • ¼ cup Sake (Japanese rice wine)
  • Tangerine zest from ½ a Tangerine
  • 1 medium onion, cut into ⅛ths
  • 1 tbsp. light soy sauce
  • ¼ tsp. ground cardamom
  • 1 tsp. ground ginger powder
  • ¼ tsp. cayenne
  • ⅛ tsp. ground white pepper
  • 1 tbsp. granulated garlic
  • 3 whole cloves
  • 8 whole allspice, bruised
  • 1 tsp. red chile flakes
  • 1 tbsp. olive oil
  • optional: dried figs cut in half
  1. Peel and cut the onion, then set aside. Juice the fresh Mandarins until you have the needed amount of juice. Do not strain the pulp, we will also be using it. Remove all fat from the pork, pat dry with a paper towel then set aside. Heat the olive oil then add the onion and saute until soft and translucent. Add the pork to the pan, brown on both sides for 5 minutes on each side.
  2. Add all of the spices to the pan stirring often and cook for 2 minutes at which time the spices will begin releasing their scents. Pour the sake into the pan and cook for another 2 minutes, then pour the Mandarin juice and soy sauce into the pan. Cover and simmer under low heat for another 20 minutes. Remove the lid and allow the sauce to thicken and evaporate to half the amount. If you are adding the figs do so now.
  3. Serve the pork on top of baby spinach and with steamed white rice on the side. Use the remaining sauce from the pan to spread over the pork.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2011/11/21/pork-chops-in-sake-tangerine-sauce/