The orange in this dish does a wonderful job of tying into many different cuisines. This pork could easily work in east Asian, south Asian, Mexican, BBQ, or Mediterranean dishes.
This is one of those items that I make in bulk and keep in the freezer for various uses. You could serve it as an entrée, but I usually use it as an ingredient itself in several other dishes, such as my Filo Wrapped Orange Pork Rolls recipe.
Orange Braised Pork Recipe
- Cutting Board
- Heavy Braising Pan
- Salt, to taste
- Black Pepper, to taste
- 2 tablespoon Sweet Chile Powder
- 200 grams Olive Oil
- 1.5 kilogram Pork Boston Butt
- 2 each Zest of Orange
- 1 each Garlic Head, cut in half
- ½ liter Chicken Broth
- Liberally season the pork with salt and pepper.
- Heat the braising pan over high heat. Add the oil.
- When the oil just begins to smoke, place the pork in the pan. Caramelize all sides until dark brown.
- Drain off excess oil.
- Add the remaining ingredients. Cover. Simmer over low heat (just a few bubbles coming up).
- Cook until fork tender, about 2 hours.
- Make the pork at least a day ahead of time. Braised items turn out much better when they are cooled completely in the liquid they were cooked in.
- For the zest, use a vegetable peeler and just get the skin, not the white pith underneath it.