Chile-orange pork stir-fry recipe for a quick meal
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 30 Oct 2025
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This high-protein "Nextover" Chile-Orange Pork Stir-Fry transforms leftover slow-cooked chipotle-orange pork into a vibrant and satisfying dish. The combination of tender pork, fresh green beans, and crisp napa cabbage creates a delightful medley of textures and flavours. Enhanced by the zesty notes of orange and a touch of heat, this stir-fry is both comforting and energising, making it a perfect option for busy weeknight dinners.
Ideal for those looking to maximise their meals, this recipe utilises nutritious ingredients and is quick to prepare. Packed with protein and essential vitamins, it’s a great way to refuel after a workout or provide your family with a wholesome meal. Serve it over steaming rice or noodles for a complete, balanced dinner that reduces food waste while delivering great taste.
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Ingredients for "Nextover" Chile-orange pork stir-fry
120 ml slow-cooker chipotle-orange pork juices
60 ml rice wine vinegar
30 ml soy sauce or tamari
15 ml finely grated fresh ginger, from one 5 cm piece
60 ml vegetable oil, canola oil, or grapeseed oil
4 large garlic cloves, thinly sliced
300 g leftover shredded slow-cooker chipotle-orange pork
450 g green beans, trimmed, halved
5 ml kosher salt, divided
½ head napa cabbage, sliced about 2.5 cm thick
How to make "Nextover" Chile-orange pork stir-fry
Stir together the pork juices, vinegar, soy sauce, and ginger in a small bowl or measuring jug; set aside.
Heat oil in a large high-sided frying pan over medium-high heat.
Fry the garlic, stirring often, until golden brown and crisp, about 1 minute. Using a slotted spoon, transfer the garlic to a plate lined with kitchen paper; set aside.
Carefully scatter the pork in an even layer in the hot oil and cook, undisturbed, until deeply browned and beginning to char on the underside, 4–5 minutes.
Stir the pork, then push it over to one side of the frying pan.
Spread the green beans in the empty side of the frying pan, season with ½ tsp salt, and continue to cook, undisturbed, for 1 minute.
Stir the green beans to combine with the pork and cook, stirring occasionally, until the green beans are lightly charred and the pork is extra crispy, 3–4 minutes.
Add the cabbage and season with the remaining ½ tsp salt.
Pour the reserved pork juice mixture over the contents of the frying pan and stir to combine.
Remove from the heat and top with the reserved fried garlic.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
30 Oct 2025 | Originally published
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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