Crispy Honey Orange Pork


This recipe was a keeper for sure. I worked with Springdell Pork Kabobs to make this happen.  Loin cuts would work too.  

The recipe is adapted from this one by Barry from Rock Recipes.

I reduced the sauce amount by 1/3 from the original recipe and still had plenty to cover the pound of kabobs. I used less ground ginger in the flour mixture (halved the flour mixture too), and instead grated a little fresh ginger into the sauce. Prep was a little time consuming, but so worth it to see my five year-old devour it!


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.