Pork With Curried Orange Sauce Food

GINGER PORK IN ORANGE SAUCE

Steps:

• In plastic food-storage bag, mix ginger, garlic powder and pepper. Add pork to bag; shake bag to coat pork with seasonings.
• Heat 10-inch nonstick skillet over medium-high heat. Cook pork in skillet 2 to 3 minutes, stirring frequently, until brown. Stir in orange juice, brown sugar, orange peel and mushrooms. Reduce heat to low. Cover and cook about 15 minutes or until pork is tender.
• Meanwhile, cook couscous as directed on package. Stir orange sections into pork mixture. Serve over couscous.

SLOW COOKER PULLED PORK WITH ORANGE JUICE

Steps:

• Place pork butt in a slow cooker with the fattier side facing upwards. Pour water and orange juice into the slow cooker. Season pork and liquid with salt and pepper.
• Mix garlic and mustard together in a small bowl; spread over the top of the pork butt. Sprinkle onion over the pork.
• Cook on Low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours.
• Remove pork from slow cooker; allow to sit until cool enough to handle. Trim away and discard any visible chunks of fat. Shred remaining pork into strands. Return shredded pork to the slow cooker; stir. Remove portions of pork from slow cooker with a slotted spoon to serve.

ORANGE PORK

Steps:

• Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

PORK WITH ORANGE SAUCE

Steps:

• In a saucepan, combine cornstarch and orange juice until smooth. Stir in the cranberry sauce and soy sauce, salt and pepper.
• Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through.

PORK WITH CHILES AND ORANGE SAUCE

Steps:

• For the pork: Place the pork in a Dutch oven with just enough water to cover and sprinkle with salt. Bring to a boil, and then reduce the heat and simmer, 20 to 30 minutes. Place the dried chiles in a small pot with 1 1/2 cups of the pork cooking water and simmer until softened, 5 to 10 minutes. Transfer to a food processor and puree with the honey, marjoram, cinnamon, cloves, some black pepper, garlic, orange zest and juice and onions. Add the puree to the Dutch oven with the pork and simmer 20 minutes. Remove and shred or chop the pork. Continue cooking the sauce until thickened to desired consistency, and then return the pork to the pot. Keep warm over low heat until ready to serve. For the toppings and sides: Boil the chicken stock with the butter, and then stir in the rice. Sprinkle with salt, if using water. Cover, reduce the heat and cook 15 minutes. Stir in the peas, and cook 2 to 3 minutes longer. Turn off the heat and fluff with a fork. Meanwhile, heat the black beans and season with salt, black pepper and cumin. Char the tortillas in a dry skillet. Serve the pork with the sauce and tortillas, for wrapping. Serve the beans in small cups or atop the pork, with the rice, peas and Pickled Onions alongside. Garnish with cilantro leaves. Cook's Note: Cool and cover for a make-ahead meal. Bring to room temperature before reheating over medium heat.
• Bring the vinegar, salt, sugar and 1 cup water to boil. Place the onions, layered with the coriander, bay leaves and chiles, in a small container, and pour the hot vinegar on top. Allow to cool, then cover and chill at least 2 hours and up to 2 days before using.

THAI-SPICED PORK TENDERLOIN WITH ORANGE CURRY SAUCE

Steps:

• Make sauce:
• Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry base in heavy medium saucepan over medium-high heat. Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes. Puree sauce in blender or processor in batches until smooth. Strain sauce and return to same saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Make pork:
• Stir molasses, soy sauce, curry base and ginger in large glass baking dish. Add pork tenderloin and turn to coat. Cover and refrigerate at least 1 hour and up to 4 hours.
• Preheat oven to 350°F. Remove pork from marinade; discard marinade. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until golden brown, about 3 minutes per side. Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160°F, about 25 minutes. Transfer pork to platter. Tent with foil to keep warm.
• Bring sauce to simmer. Remove from heat. Gradually add 6 tablespoons butter, whisking just until melted. Season to taste with salt and pepper.
• Cut pork into 1-inch-thick slices. Serve with sauce.

PORK WITH CURRIED ORANGE SAUCE

Steps:

• Combine 1/4 teaspoons curry powder, paprika, and salt. Sprinkle pork with the curry mixture. Combine 1/4 teaspoons curry, marmalade, horseradish, vinegar, and pepper in a small bowl.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the pork, cook for 5 minutes on each side or until pork loses its pink color and reaches desired temperature. Remove from pan. Add the marmalade mixture to pan; cook for 15 seconds, scraping pan to loosen browned bits. Spoon sauce over the pork chops.

PORK CHOPS WITH SWEET CURRIED ONION

Steps:

• In a small bowl stir together water and jam. Halve onion and thinly slice. In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook onion with curry powder, stirring, until softened. Stir onions into jam mixture and season with salt and pepper.
• Pat pork chops dry and season with salt and pepper. In skillet heat remaining ‚ tablespoon oil over moderately high heat until hot but not smoking and sauté chops until golden brown and cooked through, about 1‚ minutes on each side. Add curried onion to pan and cook, stirring, 1 minute.
• Serve chops with salad.

PORK IN ORANGE SAUCE

Steps:

• In a small bowl, combine sugar and cornstarch. Stir in the orange juice, ginger, soy sauce and orange zest until blended; set aside. , In a nonstick skillet or wok lightly coated with cooking spray, stir-fry the pork for 4-5 minutes or until no longer pink; remove and keep warm. Add carrots and celery; stir-fry for 2-3 minutes or until crisp-tender. , Stir orange juice mixture; add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Stir in cashews.

PORK WITH ORANGE SAUCE

Steps:

• Heat oven to 450 degrees or heat broiler, adjusting rack so that it is about 4 inches from heat source. Put an ovenproof skillet large enough to hold pork in one layer on stove top and turn heat to high. Sprinkle meat with salt and pepper. Brown meat quickly on both sides, then transfer skillet to oven or broiler.
• Meanwhile, combine orange juice, cayenne, cumin and shallots in a small saucepan and turn heat to medium. Cook, stirring, until it reduces to about 1/3 cup; taste and add salt as necessary, a touch more cayenne and cumin if you like, and some vinegar or lemon juice if sauce lacks acidity.
• If broiling, turn meat once; if roasting, don't bother. When meat is firm but not tough and a little pink in center (about 10 minutes if broiling, 15 if roasting), remove it to a platter. Combine orange rind with parsley. Spoon sauce over meat, then top with orange rind-parsley mixture. Serve.

BRAISED PORK IN ORANGE SAUCE (CARNE DE PUERCO A LA NARANJA)

Steps:

• Heat oil in a large pot, add pork cubes and saute over medium-high heat until cubes start to brown, about 10 minutes. The cubes may give off a lot of water; if so, continue cooking and stirring until water evaporates. Add caramel coloring and continue cooking and stirring until pieces are a rich brown. Do not let caramel coloring burn.
• Add all the remaining ingredients except the flour and orange juice paste. Stir to mix well. Then add flour paste and mix well so there are no lumps in the sauce. Lower heat to barely simmering, cover pan and leave to cook 1 hour or longer, until pork cubes are tender and sauce is thick and unctuous.
• Serve immediately, removing bay leaves, cinnamon stick and fresh thyme sprig. Garnish with thin slices of unpeeled orange or orange wedges, and serve with rice and beans, and West Indian vegetables, such as yams, yautia and malanga.

PORK IN ORANGE SAUCE FOR 2

Steps:

• Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, sugar, ginger and orange zest. Stir in orange juice and soy sauce until smooth; set aside., In a large skillet or wok, stir-fry the celery, carrots and cashews in oil until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice; top with noodles and onion.