Braised Pork In Orange Sauce Carne De Puerco A La Naranja Recipes

SUCCULENT BRAISED PORK

Steps:

• Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
• In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

BRAISED PORK IN SWEET SOY SAUCE

Steps:

• Cut the pork in about 1 inch pieces and saute in a pan with the vegetable oil for about 3 minutes over medium-high heat, until the pork is no longer pink and starts to brown.
• In a medium bowl mix the rest of the ingredients. Pour over the pork and bring to a boil. You may think there's too much water, but it will reduce. Once it's boiling turn the heat down to low and let simmer for about 30 minutes uncovered, stirring occasionally, or until there's only about 3 tbsp of sauce left.
• Garnish with green onions. Serve over noodles or steamed rice.

BRAISED PORK IN ORANGE SAUCE (CARNE DE PUERCO A LA NARANJA)

Steps:

• Heat oil in a large pot, add pork cubes and saute over medium-high heat until cubes start to brown, about 10 minutes. The cubes may give off a lot of water; if so, continue cooking and stirring until water evaporates. Add caramel coloring and continue cooking and stirring until pieces are a rich brown. Do not let caramel coloring burn.
• Add all the remaining ingredients except the flour and orange juice paste. Stir to mix well. Then add flour paste and mix well so there are no lumps in the sauce. Lower heat to barely simmering, cover pan and leave to cook 1 hour or longer, until pork cubes are tender and sauce is thick and unctuous.
• Serve immediately, removing bay leaves, cinnamon stick and fresh thyme sprig. Garnish with thin slices of unpeeled orange or orange wedges, and serve with rice and beans, and West Indian vegetables, such as yams, yautia and malanga.

PORK IN ORANGE SAUCE

Steps:

• In a small bowl, combine sugar and cornstarch. Stir in the orange juice, ginger, soy sauce and orange zest until blended; set aside. , In a nonstick skillet or wok lightly coated with cooking spray, stir-fry the pork for 4-5 minutes or until no longer pink; remove and keep warm. Add carrots and celery; stir-fry for 2-3 minutes or until crisp-tender. , Stir orange juice mixture; add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Stir in cashews.

GRILLED RATATOUILLE

Steps:

• At least an hour before cooking, light the charcoal fire.
• Cut away the stems of the eggplants but do not peel. Quarter and slice them into three-inch sticks. Place the eggplant on skewers. Set aside.
• Roast the peppers on the grill until the skins are blackened and loose. Remove from the grill, place in a paper bag and set aside for 10 minutes. Then peel under running water, discarding the stems, seeds and ribs. Slice lengthwise into strips about one-quarter- to one-half-inch wide. Place the pepper strips in a serving bowl.
• Chop the anchovies and the garlic together to make a coarse mixture. Mix in the olive oil. Add one-quarter cup of this mixture to the pepper strips and stir. Place the eggplant in the remaining marinade while preparing the rest of the vegetables.
• Place the onion quarters on skewers, brush with a little of the marinade and grill until they are browned, almost black. Remove from the skewers, chop roughly and toss with the peppers.
• Brush the zucchini with a little of the marinade and grill. When browned on both sides, remove them and cut into one-quarter- to one-half-inch pieces. Add to the other vegetables.
• Brush the tomatoes with the marinade. Grill them, cut side up, until skins are loose. Remove and cut each half in thirds. Add them, with their juice, to the other vegetables.
• Grill the eggplant sticks until they are well browned on both sides. Add to the vegetables. Mix well.
• Add any remaining marinade to the vegetables. Mix well and season with salt and pepper to taste. Garnish with the basil and capers. The dish may be served immediately or set aside, but should be served at room temperature.

PUERCO PERDIGADO CON CHILE ROJO (BRAISED PORK WITH RED CHILE SAU

Steps:

• Trim and discard fat from meat and cut into 1-inch cubes.
• In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown. Push to sides of pan.
• Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
• Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
• Skim off fat and discard.
• Stir in cream and cook, stirring, until mixture boils.
• Turn into a serving dish and garnish with pumpkin seeds.
• To serve, fill warm tortillas with meat and garnish with avocado, tomato, and sour cream. Offer lime to squeeze over servings.