Mordovian-style Pork in Orange Sauce

Ingredients

In this adaptation of Puerco en naranja to Mordovian cuisine, we incorporate the traditional flavors and ingredients of Mordovian cuisine. The original Mexican dish is known for its bold and spicy flavors, while Mordovian cuisine leans towards a milder and more balanced taste profile. We adjust the spices and seasonings to suit the Mordovian palate, while still retaining the essence of the original dish. Additionally, we incorporate local ingredients and cooking techniques to create a unique fusion of flavors. We alse have the original recipe for Puerco en naranja, so you can check it out.

• 1 kg (2.2 lbs) pork shoulder, cut into chunks 1 kg (2.2 lbs) pork shoulder, cut into chunks
• 4 oranges, juiced 4 oranges, juiced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons flour 2 tablespoons flour
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons honey 2 tablespoons honey

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the orange juice, minced garlic, paprika, dried thyme, salt, and black pepper. Mix well.
2. 2.
   Add the pork chunks to the marinade and toss to coat. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat the vegetable oil in a large pot over medium heat. Remove the pork from the marinade, reserving the marinade for later use.
4. 4.
   Sear the pork chunks in the hot oil until browned on all sides. Remove the pork from the pot and set aside.
5. 5.
   In the same pot, add the flour and cook for 1-2 minutes, stirring constantly.
6. 6.
   Gradually pour in the reserved marinade and chicken broth, stirring well to combine. Bring the mixture to a simmer.
7. 7.
   Return the pork to the pot and reduce the heat to low. Cover and simmer for 2-3 hours, or until the pork is tender and easily pulls apart.
8. 8.
   Stir in the honey and let the sauce simmer for an additional 10 minutes.
9. 9.
   Serve the Mordovian-style Pork in Orange Sauce hot with mashed potatoes or buckwheat.

Treat your ingredients with care...

• Oranges — Choose ripe and juicy oranges for the best flavor. Squeeze the oranges just before using to ensure freshness.
• Pork shoulder — Opt for a well-marbled pork shoulder for tender and flavorful meat. Trim any excess fat before cooking for a leaner dish.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the dish.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper to the marinade.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the simmering sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Mordovian-style Pork in Orange Sauce hot, garnished with fresh herbs such as parsley or thyme. Accompany it with a side of mashed potatoes or buckwheat to soak up the flavorful sauce.

Presentation advice

Arrange the tender pork chunks on a serving platter and pour the orange sauce over them. Garnish with orange slices and fresh herbs for an appealing presentation.