Usuba
Pork in Orange Glaze
Meat braised in a fragrant sauce made from orange juice with ginger, garlic, and spicy chili paste. The dish is prepared in two stages: first, the meat is simmered in the sauce until tender, then seared until golden brown. Perfect for festive dinners and everyday meals.
- Total
- 90 min
- Standard serving
- 288.6 g
Ingredients
Total 8
Instructions
- 1
Step 1
Squeeze juice from 4 oranges. Finely chop the zest of two oranges. Grate 3–4 cm of ginger root. Mince 5 garlic cloves. Squeeze juice from half a lime.
In a saucepan, mix orange juice, zest, lime juice, ginger, garlic, and chili paste. Place over heat. When the mixture comes to a boil, add 2–3 tablespoons of sugar. Stir well.
- 2
Step 2
If the piece of pork is wide, cut it lengthwise into strips. Place the meat in boiling sauce and blanch on both sides for 2 minutes each.
Reduce the heat, cover with a lid, and cook the meat until tender, turning it from time to time. If using a less tender cut of pork (for example, leg), add about 300 ml of water to increase the cooking time.
- 3
Step 3
When the meat becomes tender, increase the heat. Constantly turn the piece until the sauce thickens almost completely and the meat acquires a golden-brown color.
Let the meat cool in the saucepan before serving.
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