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

Steps:

• Season pork with pepper and salt.
• Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
• Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
• Preheat oven to 450 degrees F (230 degrees C).
• Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
• Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
• Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.

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.