Dish of Spiced Pork with Orange
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Spiced Pork with Orange


India - Madras   -   Sunthaka Bhagayar
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
1-1/8 hrs
Yes		 Too intensely flavored to be a main dish but an excellent accent to serve with rice and another less intense dish.

12
1
4
------
2
1
1
1/2
------
1/2
1
1/2
2
1/2
1/4
------
2
1
8
1/4
oz

oz
---

in
T
t
---
t
t
T
t
t
c
---
T
in
c
Pork, lean
Orange
Onion
-- Aromatics
Chili red fresh (1)  
Ginger root
Coriander seed
Turmeric
-- Spicing
Nutmeg
Peppercorns
Honey
Orange Zest
Salt
Water
-----------
Oil
Cinnamon stick
Curry Leaves (2)
Orange Juice
PREP   -   (25 min)
  1. Slice PORK into 1/8 to 1/4 inch thick bite-size pieces.
  2. Wash the ORANGE well and grate about 5 square inches of the peel for zest. Squeeze 1/4 cup of juice from the whole orange.
  3. Peel and quarter ONION lengthwise, slice thin crosswise.
  4. Seed the CHILIS and chop small. Slice the GINGER thin crosswise and chop small. Chop them together very fine and pound them to paste in a large mortar, or by some other means.
  5. Grind CORIANDER and mix all Aromatics items.
  6. Grind NUTMEG and PEPPER. Mix all Spicing items.
RUN   -   (40 min)
  1. In a kadhai, wok or spacious sauté pan, Heat Oil and stir in the Cinnamon Sstick and the Pork. Fry on moderately high heat until pork is cooked through and browning just begins. Remove and set aside, leaving oil and cinnamon stick in the pan.
  2. Stir in Onions and fry stirring until translucent to light golden, being careful you don't burn the fond stuck to the pan as it becomes part of the sauce. Add a little more oil if you need to for the onions to fry well.
  3. Stir in Aromatics mix and fry about a minute until aromatic.
  4. Stir in Curry Leaves, then the Pork and the Spicing mix. Add 1/4 cup of Orange Juice. Cover and simmer slowly for about 15 minutes or until pork is tender. Check salt to taste and adjust liquid so the sauce is to your liking.
  5. Serve hot.
NOTES:

  1. Chilis:

      Fresno of Holland Red chilis will work fine. For details See our Indian Chilis page.

  2. Curry Leaves

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian markets, at least here in California. Dried ones aren't of much use. If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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