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1
Preheat the oven to 400 F.
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2
Season the pork with 1 tablespoon each of salt, black pepper and red chile flakes.
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3
Place the meat in a roasting pan with the onions, ginger and bay leaves and roast in the oven for 30 minutes, until the onions are soft.
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4
Add water to cover and roast 2 1/2 hours, until the meat is very tender.
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5
Remove from the oven and set aside, keeping the meat in the braising liquid.
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6
Reduce the oven's heat to 275 degrees F.
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7
Meanwhile, lay the orange slices out in a single layer in a shallow casserole.
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8
In a large bowl, combine the orange juice, water, honey and sambuca and whisk to combine.
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9
Pour the mixture over the oranges, cover with plastic wrap, then aluminum foil and bake 2 hours.
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10
Uncover, increase the oven's heat to 375-degrees F and cook for 1 hour, until the tops of the oranges are caramelized.
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11
Reserve the liquid and set aside.
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12
Place the oranges on a clean sheet pan to cool Place the pork braising liquid in a 12 to 14-inch saute pan and cook over high heat until reduced by half.
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13
Add half of the orange cooking liquid, cook a few minutes and season with salt and pepper.
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14
Portion the meat into 6 pieces and return to the braising liquid.
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15
Cook over medium heat until warmed through.
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16
Meanwhile, in a tall-sided pot, heat the olive oil to 360-degrees F. Working 1 or 2 pieces at a time, pat the meat dry and deep-fry in the oil for 20 to 30 seconds, until crisp.
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17
Remove with a slotted spoon, let drain briefly on a paper towel then serve on warmed dinner plates with the sauce spooned over and the caramelized oranges on the side.
