Pork with Celery and Orange Recipe

Name: Pork with Celery and Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds belly of pork; 2 each pig's kidney; 3 small oranges; 1 head celery; 1 each onions; 2 cloves garlic crushed; 1 x parsley leaves; 1 x rosemary leaves; 1 each bay leaves; 1 x yeast extract; 1 x flour, all-purpose; 1 x drippings

Servings: persons

1 3/4 pounds belly of pork
2 each pig's kidney
3 small oranges
1 head celery
1 each onions
2 cloves garlic crushed
1 x parsley leaves
1 x rosemary leaves
1 each bay leaves
1 x yeast extract
1 x flour, all-purpose
1 x drippings

1
Halve and core the kidneys.
2
Soak them in acidulated water for 1 hour then drain and dry.
3
Bone the pork, reserve the rind and cut the flesh (there should be at least 1 lb.)
4
into large cubes.
5
Grate the zest of all 3 oranges and squeeze the juice from 2.
6
Measure the juice and add enough yeast extract dissolved in hot water to make 8 fl.
7
oz.
8
of liquid in total.
9
Seal the pork briskly in a little hot fat and transfer to a casserole.
10
Slice the kidneys thickly, dust with flour, brown in the hot fat and add to the casserole.
11
Tie together 3 sprigs of rosemary, 6 bruised parsley stalks and a bay leaf, and bury the bouquet among the meats.
12
Roughly chop the onion and fry it briefly.
13
Sprinkle on 1 1/2 tablespoons flour and pour on the liquid.
14
Bring to the boil, stirring, and add to the casserole.
15
Add plenty of salt and pepper, the crushed garlic and orange zest.
16
Cut the celery into large chunks and add it to the casserole - do not stir it in.
17
Lay the pork rind, fat side down, on top of the celery, and put a sheet of greaseproof paper over that.
18
Cover with the lid and cook at 325F (160C) gas mark 3 for 1 1/2 hours, then at 300 F (150 C) gas mark 2 for a further 45 minutes.
19
Remove and discard the paper, rind and bouquet of herbs.
20
Stir the casserole to mix the ingredients and add the flesh of the reserved orange, cut into V-shaped segments and ruthlessly stripped of all membrane.
21
Cover with fresh greaseproof paper and the lid; cool quickly and chill overnight.
22
Remove surface fat and reheat the casserole gently but thoroughly for serving.
23
Check seasoning and garnish with fresh chopped parsley.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 3/4 pounds belly of pork, 2 each pig's kidney, 3 small oranges, 1 head celery, and more.

Yes, Pork with Celery and Orange 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.

That's it — enjoy your meal!

Pork with Celery and Orange

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions