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

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

Braised Pork in Orange Sauce (Carne de Puerco a la Naranja) image

Provided by Nancy Harmon Jenkins

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

3 pounds boned pork shoulder, cut in 1-inch cubes
2 tablespoons vegetable cooking oil
2 tablespoons caramel coloring (see recipe)
3 cloves garlic, peeled and crushed
6 green onion or scallion tops, sliced on the diagonal
Peel of 1 orange, white part discarded, cut in thin juliennes
Peel of 1/2 lemon, white part discarded, cut in thin juliennes
Juice of 1/2 lemon
2 cups of freshly squeezed orange juice
1 3-inch stick cinnamon
1/2 teaspoon freshly ground allspice
1 sprig fresh thyme, or 1/4 teaspoon dried thyme
2 bay leaves
Freshly ground black pepper to taste
1/2 teaspoon salt, or to taste
1 tablespoon flour, mixed with 3 tablespoons fresh orange juice
Unpeeled orange slices or wedges for garnish

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

Pork in Orange Sauce image

A hint of orange flavors this tender pork stir-fry with crunchy cashews. Created by our Test Kitchen, it's a colorful combination that makes an everyday meal seem like a special occasion.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 10

Ingredients

2 teaspoons sugar
1 teaspoon cornstarch
1/2 cup orange juice
2 teaspoons grated fresh gingerroot
2 teaspoons reduced-sodium soy sauce
1 teaspoon grated orange zest
1 pork tenderloin (1 pound), cut into 1/4-inch slices
2 large carrots, julienned
1 cup sliced celery
2 tablespoons salted cashew halves

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.

Nutrition Facts : Calories 282 calories, Fat 9g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 292mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges