Orange Peel Pork Recipe 455 Food

ORANGE PORK CHOPS

Steps:

• In a large skillet, brown chops in oil on both sides. Add water, paprika, pepper and 1 teaspoon salt; bring to a boil. Reduce heat to low; cover and simmer about 35 minutes, turning once. Meanwhile, grate peel from the stem end of the orange, then cut six slices from the other end. Set aside. In a saucepan over medium-high, combine 1 tablespoon peel, sugar, cornstarch, cinnamon, cloves and remaining salt. Stir in juice. Cook and stir until thickened. Add orange slices, cover and remove from the heat. To serve, top chops with sauce and orange slices.

ORANGE HERBED PORK ROAST FOR THE CROCK POT!

Steps:

• Trim fat from roast. In small bowl, combine garlic powder, ginger, thyme, and pepper. Rub spice mixture over entire roast. In large skillet, brown roast on all sides in hot oil. Drain.
• Transfer meat to slow cooker. Combine chicken broth, sugar, lemon juice, soy sauce and orange peel. Pour over roast.
• Cover and cook on low for 8-10 hours or on high for 4-5 hours.
• Transfer roast to serving platter, keep warm. For sauce, pour juices into glass measuring cup, skim fat. Add water to equal 2 cups. Transfer to saucepan. Combine cornstarch and orange juice, stir into juices in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve sauce with meat.
• Enjoy!

ORANGE PEEL PORK RECIPE - (4.5/5)

Steps:

• Place all ingredients in a crock pot and cook on low for 4-6 hours.

QUICK ORANGE PORK STIR FRY

Steps:

• In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange zest; set aside., In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.

ORANGE PORK CHOPS

Steps:

• In greased skillet, over high heat, cook pork chops until well browned on both sides.
• Add next 3 ingredients and 1 tsp salt; heat to boiling.
• Reduce heat to low; cover; simmer about 35 minutes, turning once.
• Meanwhile, prepare orange sauce: grate 1 T.
• peel from stem end of orange; then from other end, cut 4 thin slices; set aside.
• In saucepan over medium-high heat, cook orange peel, orange juice, sugar, cornstarch, cinnamon, cloves and salt until thickened, stirring.
• Add orange slices; cover; remove from heat and keep warm.
• To serve, top pork chops with orange sauce.
• Use orange slices as a garnish.

MINI CUBAN REUBENS WITH PULLED PORK AND ORANGE MAYO

Steps:

• For the pork: Season the pork pieces with salt and place in a stove-top pressure cooker. Add the garlic, orange juice and orange peels. Place the lid on top put over high heat. Once it comes to pressure, cook on high pressure for 45 minutes.
• When finished cooking, cool and release pressure according to manufacturer's directions. Very carefully open the cooker and, using a slotted spoon, transfer the pork to a plate.
• Strain the remaining liquid into a high-sided saute pan over medium-high heat, reserving the softened garlic for later, and reduce until a glaze consistency, 5 to 10 minutes. This will be for your Orange Mayo.
• When the pork is cool enough to handle, using 2 forks or your fingers, shred it, transfer it to a heatproof bowl, and pour the reduced cooking liquid over the meat.
• For the kraut: Add the shredded cabbage, vinegar, orange juice, honey, and salt to a large saucepan and bring to a boil over medium-high heat. When the liquid comes to a boil, remove from the heat and let cool in the liquid to room temperature. Once cooled, remove the quick pickled cabbage from the liquid and put into a bowl, storing in the refrigerator until needed.
• For the orange mayo: Add the mayonnaise, mustard and softened garlic to a large bowl and whisk to combine making sure the garlic is thoroughly blended. Pour in about 1/2 cup of the reduced orange sauce and whisk until thoroughly smooth. Taste and adjust seasoning as needed.
• Line up all of the bread slices on a work surface. Spread each slice with 1 tablespoon of the orange mayo. Top half of the bread slices with 1/8 of the grated cheese, one-fourth of the pork, a small mound of the kraut, 4 pickle chips, and a second layer of grated cheese. Close the sandwiches with the remaining mayo-bread slices.
• Line a large platter with paper towels. Preheat a double burner cast iron griddle pan over medium heat and add 2 tablespoons butter. Once the butter has melted, turn down the heat to low, add 2 sandwiches, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
• Cut the sandwiches in quarters, plate, and serve.

CANDIED ORANGE PEEL

Steps:

• Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
• Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
• Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.

SIMPLE CANDIED ORANGE PEEL

Steps:

• Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
• Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
• Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.

P F CHANG'S ORANGE PEEL BEEF

Steps:

• In a large bowl, combine marinade ingredients. Cut beef into thin strips against the grain. Place beef in the marinade and toss well. Set aside.
• In a medium saucepan, heat ingredients for sauce and bring to a boil. Add 1 tablespoon cornstarch then simmer.
• Heat a wok with oil. Using a slotted spoon, add beef to wok allowing excess marinade to drain off. Quickly deep fry in wok (3 minutes) then remove to paper towel. Discard marinade.
• Remove all of the oil except 2 tablespoons oil. Pour sauce into the wok and heat until boiling. Add chopped peppers and stir-fry 30 seconds. Stir in beef, toss well and serve immediately with hot cooked white or brown rice.

PORK CHOPS WITH APPLE-ORANGE SAUCE

Steps:

• Melt butter with oil in heavy skillet over medium-high heat. Add apples and saute until tender and golden, about 10 minutes.
• Add liqueur and bring to boil. Add broth, 2 tablespoons parsley, honey and orange peel. Simmer until liquid is slightly thickened, about 5 minutes.
• Remove sauce from heat. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate).
• Position rack 6-inches from heat source and preheat broiler. Sprinkle pork with salt and pepper. Arrange on baking sheet or broiler pan. Broil until pork is no longer pink inside, about 7 minutes per side. Transfer pork to plates.
• Bring sauce to simmer. Spoon over pork. Sprinkle with remaining 2 tablespoons parsley and serve.

BRAISED PORK CHOPS WITH FIVE-SPICE AND ORANGE PEEL

Steps:

• Heat oven to 325 degrees. In a small bowl, combine salt, five-spice powder, coriander and black pepper. Put the pork chops in a large bowl, and sprinkle with the spice mixture, lightly coating the chops by patting and shaking them.
• Place a large sauté pan over medium-high heat for 2 minutes. Add 1 tablespoon oil. Place pork chops in pan, and brown well on both sides. Pour off fat, then return pan to heat. Add wine, broth, orange zest, ginger and garlic. Bring to a boil, then cover pan and place in oven. Braise until tender, about 1 hour. Allow the chops to cool in the cooking liquid.
• To serve, heat remaining 1 tablespoon oil in a large sauté pan. Add chops, and cook until reheated and browned, about 2 minutes a side. If desired, serve with polenta or risotto.

GREEK PORK SAUSAGE WITH ORANGE PEEL (LOUKANIKA)

Steps:

• Combine pork shoulder, fat back, and remaining ingredients, except casings, in a bowl and mix thoroughly. Cover and refrigerate several hours.
• Rinse casings thoroughly in lukewarm water. Tie one end of a casing and stuff by pushing meat through a funnel inserted in the untied end; tie other end. Continue until all the meat and casings have been used.
• Poach sausages in boiling water for 1 hour. Cool. Cut into slices and fry in a skillet until browned.
• Note: If desired, omit casing, form sausage into patties, and fry until cooked.
• Culinary Arts Institute Greek Cookbook.

POUNDED PORK LOIN WITH ORANGE-PEPPER SAUCE

Steps:

• Place each chop between 2 pieces of plastic wrap.
• With a heavy, flat mallet, pound meat firmly but gently all over to a thickness of 1/4 to 1/3 inch.
• (I don't have a mallet, so I use my rolling pin).
• Coat pork lightly with flour.
• Melt butter in a 12-inch nonstick frying pan over medium-high heat.
• When the butter sizzles, add pork.
• Cook, turning once, until pork is well browned on both sides and no longer pink in center (cut to test) (4 to 5 minutes).
• Transfer to a warm platter and keep warm while preparing sauce.
• Add shallot and pepper to pan; stir until shallot is soft (1 1/2 to 2 minutes).
• Add wine, orange peel and orange juice.
• Increase heat to high and boil, stirring frequently until sauce is reduced to 1/2 cup (3 to 4 minutes).
• Pour sauce over pork to serve.

ONE-POT PORK WITH ORANGE, OLIVES & BAY

Steps:

• Heat 1 tbsp of the sundried tomato oil in a large, flameproof casserole dish. Toss the pork in the flour, tap off any excess, then brown it in 2 batches, transferring to a large bowl once golden and crusted. Use a splash more oil for the second batch if needed.
• Tip 1 tbsp oil, shallots, onion, bay leaves and thyme into the pan and fry for 5 mins until golden here and there. Stir in the garlic and sundried tomatoes, cook for 1 min more, then tip onto the pork.
• Splash the wine and orange juice into the dish, add the orange zest and boil hard for 5 mins. Add the meat and onions back in.
• When ready to cook, heat oven to 160C/140C fan/gas 3. Stir the stock, canned tomatoes, potatoes and olives into the casserole, then bring to a simmer. Prod the potatoes as far under the surface of the liquid as you can. Cover, leaving a slight gap to one side, then cook in the oven for 2½ hrs, or until the meat is tender enough to cut with a spoon. Spoon away any excess fat and let the stew rest for a few mins before ladling into shallow bowls.