Spicy Orange-Chinese 5 Spice Pork Steak

Mary Feltman


This pork dish is so delicious, and the meat is so tender, you won't believe it! I ladled it over Jasmine rice. The orange and smokey chipotle - and the sweet and spicy - go wonderfully with the pork, as well as the Sweet Potato Casserole I had with it.


☆☆☆☆☆ 0 votes

24 Hr 40 Min
17 Min
Pressure Cooker/Instant Pot


  • 1.5-1.75 lb
    pork shoulder blade steak, bone in
  • 3 c
    chicken broth
  • 1 Tbsp
    ground ginger
  • 1 Tbsp
    true orange
  • 1 Tbsp
    chinese five spice powder
  • 2 tsp
    chipotle chili powder
  • 2 pkg
    lee kum kee "orange chicken" sauce package **
  • 1/2 c
    ginger syrup
  • 1.5-2 Tbsp
    corn starch
  • .5-.75 c

How to Make Spicy Orange-Chinese 5 Spice Pork Steak


  1. NOTES:

    *This dish was created for my Instant Pot electric pressure cooker. The "17 minutes cook time" is the actual cook time once the pressure cooker comes up to pressure, which is about 20 minutes; it also requires the time for natural release...another 20 or so minutes. So the time from start to finish is more like an hour.

    ** If you can't find the packaged Orange Chicken sauce, you can use about a cup of jelly (orange marmalade mixed with a pepper jelly will give it a wonderful flavor).

    * True Orange can be ordered online from TrueLemon.com. They also have lime and grapefruit...all wonderful in dishes.

    *Use a bland rice, such as Jasmine, Basmati, or white, because a flavored rice may change the overall taste of the dish.

    *PLEASE use at least SOME chipotle powder, as it gives the dish a wonderful, smokey flavor which compliments the orange and the meat.
  2. Remove steaks and place on cutting board.
  3. Take each pork steak and cut it into palm-sized portions; trim most of the fat off, but keep some for flavor.
  4. The steaks are usually "forefinger" width; cut them in half. This helps the steaks to cook for a shorter period of time.
  5. Pour 3 cups of chicken broth into the Instant Pot. If using broth you've made, scrape the top layer (fat) off, and heat jelled broth to a liquid.
  6. Whisk in ground ginger, Chinese five spice, True Orange (or the juice of an orange with its zest), and ground chipotle chili pepper. Taste and adjust flavor if needed.
  7. Place steaks into IP and gently stir into the liquid, to (mostly) cover.
  8. Lock the IP lid, and turn valve to seal position. Cook on high heat for 17 minutes; use Natural Release.
  9. Remove meat from juice, and place in a large casserole dish.
  10. Into the juice, mix ginger syrup, orange sauce package (or your jelly/jam/marmalade), and maybe a little more True Orange. Using the "Sauté" function, bring mixture to a boil; slowly whisk in cornstarch slurry and continue whisking until it thickens.
  11. Pour sauce onto the meat; enjoy over cooked rice, pasta, quinoa, or couscous.

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