Citrus Pork Steak Food

CITRUS-BRAISED PORK

Steps:

• Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
• Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
• Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

CITRUS MARINATED PORK CHOPS (OAMC)

Steps:

• Combine ingredients in a large Ziploc freezer bag.
• Remove as much air as possible.
• Label and freeze.
• Defrost overnight in the fridge; pork will marinate as it defrosts.
• To serve, remove chops from bag and place in a non-stick skillet; reserve marinade.
• Cook for 5 minutes, or until brown, repeat for other side.
• Add marinade, and reduce heat to medium. Cover and cook for 7 minutes, or until chops are no longer pink in the middle. Transfer pork to a plate and cover. Turn heat to high and whisk for 3-5 minutes until sauce is thick. Spoon over pork. Pork Chops can also be made on the BBQ/Grill if desired.

ROASTED PORK WITH CITRUS MOJO MARINADE

Steps:

• Citrus Mojo:
• Combine all of the mojo ingredients in a large bowl and whisk well.
• Score the skin with a sharp knife and rub the pig inside and out with 3/4 of the mojo marinade. Reserve the remaining mojo to pour over the meat after it has been carved.
• Cook the whole pig in the Caja China according to manufacturer's instructions.
• Preheat the oven to 325 degrees F.
• Score the skin of the pork shoulder. Put it into a large bowl or baking dish and pour in 3/4 of the marinade, making sure to coat the entire piece of pork. Cover and refrigerate for at least 30 minutes or up to 2 hours.
• Put the pork shoulder, skin side up, in a roasting pan fitted with a rack, Cover with foil and roast in the oven for 3 hours. After 3 hours remove the foil, turn the heat up to 425 degrees F and roast until the skin is brown and crispy, about 30 to 45 minutes. Make sure to check every 5 or 10 minutes to make sure the skin does not burn. Remove from oven to a cutting board and let rest for 10 minutes before carving. Carve the meat and arrange it on a serving platter. Pour the reserved marinade over the carved meat just before serving.

CITRUS PORK STEAK

Steps:

• 1. Cut each chop in 2 pieces; place on wax paper and sprinkle with garlic powder on both sides. Heat oil in a large skillet over medium-high heat. Add the pork pieces and brown well on both sides.
• 2. In a large measuring bowl; combine onion, soup, mandarin oranges with juice, soy sauce,honey, dill, mustard,dill weed and corn starch mixed with the 1/4 cup water.
• 3. Stir soup mixture to blend and pour over chops in skillet; heat to a boil. Reduce heat to low. Cook 10 minutes or until pork is cooked through and sauce has thickened. Serve pork and sauce with rice and sprinkle with parsley, if desired.

DARLENE'S PORK STEAK STIR-FRY

Steps:

• Brown 2 or 3 large pork steaks on both sides; remove from pan to cool (but do not empty fat from pan).
• When cool enough to handle, cut up into bite sized pieces (discard bone).
• Return meat to skillet and cover with water (barely cover). Bring to a boil and continue to boil on medium to high heat till all water is gone and pork steak starts to fry on it's own. Fry till good and brown with onion, peppers, and pineapple.
• When brown, add brown sugar and cook and stir till brown sugar is dissolved (or you may use your favorite sweet and sour sauce on it).

CITRUS-SPICE CARIBBEAN/CUBAN MARINADE FOR PORK, BEEF, CHICKEN

Steps:

• Combine all ingredients in a heavy-duty Ziploc bag or glass pan.
• Add your choice of pork, beef, chicken or fish.
• Marinate for at least two hours.
• Prepare in your preferred method of cooking.

CITRUS-STACKED PORK BURGER

Steps:

• Slice off the ends of each grapefruit and place the fruit cut side down on a cutting board. Slice off the peel and pith. Working over a bowl, make a cut on either side of each segment to release it from the membrane into the bowl. Squeeze the remaining juice into a saucepan. Add the vinegar and honey and simmer over medium-high heat until syrupy. Add to the grapefruit sections.
• Meanwhile, preheat a grill pan to medium-high. Add the scallions and cook until slightly charred. Cool and thinly slice. Add the scallions and avocado to the grapefruit segments.
• Preheat a grill pan to medium. In a bowl, combine the pork and onion powder; season with salt. Shape into 4 patties. Grill the patties, turning once, until cooked, about 8 minutes.
• Meanwhile, spread the butter on the rolls and grill until toasted. Place a patty on each roll bottom. Top with the grapefruit-avocado salad and the roll tops.

CARIBBEAN CITRUS PORK

Steps:

• Remove the white membranes and seeds from the orange segments; set aside.
• Heat oil in a skillet over mdim-high heat.
• Season pork medallions with salt and pepper; add to pan and cook, turning once, until pork loses its pink color, about 6 minutes Remove from pan and set aside.
• Heat butter in the skillet; cook shallots, bell pepper and chili until softened, about 3 minutes.
• Add garlic; cook 1 minute, stir in broth, rum, brown sugar, ginger and lime juice.
• Cook to reduce by half; about 3 minutes.
• Return pork to pan with orange segments; cook to heat through, 3 minutes.
• Serve over rice if desired.

CITRUS-HERB PORK ROAST

Steps:

• Cut roast in half. In a small bowl, combine the oregano, ginger and pepper; rub over pork. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 4-qt. slow cooker; add onions., In a small bowl, combine 1 cup orange juice, sugar, grapefruit juice, steak sauce and soy sauce; pour over top. Cover and cook on low for 4-5 hours or until meat is tender. Remove meat and onions to a serving platter; keep warm., Skim fat from cooking juices; transfer to a small saucepan. Add orange zest and salt. Bring to a boil. Combine cornstarch and the remaining orange juice until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and noodles; if desired, sprinkle with fresh oregano.