Directions

1. Set up dredging assembly line: Bowl 1 with beaten eggs, Bowl 2 with cornstarch and flour. Coat each medallion with egg, dredge in flour mix, then set aside.
2. In large skillet, heat 1/4 inch of canola oil over high heat until it's piping hot and ready to fry. Add in pork medallions, working in batches to fry. Turn medallions once or twice to ensure a crispy golden outside and that the cooking temperature reaches 145°F. Go slow, no need to crowd the pan. Place cooked pieces on a lined plate to drain after. Set aside.
3. Next, in a small saucepan, mix the orange juice, soy sauce, vinegar, garlic, ginger, red pepper, and brown sugar. Simmer on low heat for approximately 5 minutes, until sugar is dissolved.
4. In a separate bowl, whisk cornstarch and water to make a slurry. Now, slowly add in your slurry to your orange sauce, it should begin to thicken and resemble a syrup.
5. Remove from heat and toss in cooked pork pieces. Spoon over warm rice and garnish with scallions.