The meat component of our diet is very important. Few people can do without it, at least for a long time. And I really want the dishes from this ingredient to satisfy not only the stomach, but also the aesthetic perception of the world. So, we need pork with oranges - the perfect combination of taste, visual seduction and nutrition. Even those who consider pig meat too fat will not refuse to try the dish. At least on holidays.
Pork with oranges: recipe with sauce
Cutting is ideal for it, but with other cuts you can get a real masterpiece. We cut half a kilo of meat and immerse it in the marinade for two hours. It is made from the juice of one and a half oranges, two tablespoons of vinegar (apple!) And three - soy sauce, with the addition of salt and pepper, a spoon of honey and fresh rosemary.
We lay the pickled meat in one layer in a greased baking dish, place semicircles of half of citrus between its slices. We remove the pork with oranges in the oven, where it will languish for about half an hour. In the meantime, prepare the sauce: filter the marinade, stir a spoonful of starch in it, bring to a thickening over a small fire, season with hot pepper and let cool.
Served pork with oranges, doused with sauce and served with fresh or salted vegetables. Eating it is better than hot, but in a cooled or warmed form, the dish remains worthy of the attention of an avid gourmet.
"Harmonic"
For her we pick up a whole piece of meat grams of 700 weight. In the upper part we make incisions (2 cm from one another). The resulting "fence" is rubbed with a mixture of your favorite spices diluted with soy sauce and mustard, wrap a container with pork film and aged for a couple of hours for impregnation.
We cut large citrus into halves or quarters, put the slices into cuts, then put the pork with oranges on a sheet of foil, cover it with halves of garlic cloves and after wrapping the edges we put it in the oven for an hour. To obtain a crust, you can unfold the foil shortly before removal.
Oven pork honey with oranges
In this recipe, the neck will be most appropriate. We take it with about a kilogram, rub it with salt and peppers and leave it alone for an hour. Do not forget to cover the chunk, otherwise it may wind and dry. Remove the zest from the orange, dilute one and a half tablespoons of normal honey in half a glass of water and add the juice squeezed from citrus to the mixture. Pour pork with the resulting marinade and let stand for another hour. Then we shift it into the form, which we remove in the oven. Every quarter hour, pour the casserole with marinade. Soak pork with oranges in the oven for about an hour and a half, but then this dish will amaze all tasters. Verified by personal experience!
Chops under the cheese
This recipe for pork with oranges in the oven will not leave anyone indifferent. Really great! However, if there are no oranges at hand, you can take tangerines or grapefruits, but it will be a little wrong.
We will plast the meat not thickly, but not thinly, about half a centimeter, and then beat off with a hammer. Then we combine soy sauce with ketchup in equal proportions (a couple of spoons of both components are enough for a pound of pork), add pepper, salt and spices, rub the layers and lay them on top of each other. At least one hour is allowed for pickling.
We clean a couple of oranges, and not only from the skin, but also from the films. The pulp is cut into triangles. On a greased baking sheet, put the pork in one layer, place the orange slices on top, and quite tightly. We bake for about a third of an hour, after which we sprinkle the structure with cheese abundantly - quickly so that it does not have time to grasp - and return the tray to the oven. Another 15 minutes - and you can call to the table.
In a wrapper
An extremely unusual dish of pork with oranges can be obtained if you do not mind a little tinkering with cooking. We take a baking dish or a deep frying pan and put it into it:
- three red onions cut in half rings (it is understood that we have no more than 700 grams of meat);
- four oranges, peeled and chopped in arbitrary pieces;
- about five chopped garlic cloves;
- leaves of tarragon, rosemary and thyme, not too finely chopped.
We sprinkle all this wealth with oil and wine vinegar, salt, pepper and sugar (all to taste), mix and remove for 40 minutes in the oven.
This time is enough to lay the pork, discourage, pepper and salt. We wrap each cooked medallion with a thin ribbon of bacon (it should be fastened either with a wooden skewer or with a toothpick). This complex design is fried in a pan until golden, transferred to vegetables with oranges and brought to the “mind” in the oven for a quarter hour.
Pork with oranges can be cooked in hundreds of alternative ways. When displaying culinary imagination, the main thing to remember: the products mentioned are compatible, but you need to be careful with other components. With some restraint, combined with courage, you can come up with a completely unique recipe!