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

Name: Braised Pork in Orange Sauce (Carne de Puerco a la Naranja)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oil in a large pot, add pork cubes and saute over medium-high heat until cubes start to brown, about 10 minutes.
2
The cubes may give off a lot of water; if so, continue cooking and stirring until water evaporates.
3
Add caramel coloring and continue cooking and stirring until pieces are a rich brown.
4
Do not let caramel coloring burn.
5
Add all the remaining ingredients except the flour and orange juice paste.
6
Stir to mix well.
7
Then add flour paste and mix well so there are no lumps in the sauce.
8
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.
9
Serve immediately, removing bay leaves, cinnamon stick and fresh thyme sprig.
10
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.

1074

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Braised Pork in Orange Sauce (Carne de Puerco a la Naranja) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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