Pork…I’m considering giving up pork. Not because of religious reasons but because pigs freak me out. That would mean a life without pork chops, tacos al pastor, Chorizo, and bacon. Wait no (real) bacon and no chorizo? Hmm I may have to give this whole giving up pork thing another thought.
Mexicans eat a lot of pork, and so do Czechs. I’ve always eaten pork but not to the extent of the amounts I’ve eaten it since arriving in CZ. For a period I became a cave women and loved to order roasted pork knuckles in restaurants. Yes, the sight of this petite Mexican girl sitting down to eat a piece of meat as big as her head was a funny one. Often times the waiters made sure that I knew what I was ordering. Hey I’m small but I’m no whimp. Bring it on baby! My cave woman days are history, and now I even question how on earth I was able to eat all of that meat. I mean I was thinner back then. Beats me!
Nowadays I eat less meat and pork accounts for a small amount of my meat intake. Somewhere along the way I started finding pigs freakish and didn’t really want to put their flesh in mine. (Pretty picture, I know.) My husband of course does not share this sentiment. If left to his own devices he’d revert to a meat and potatoes diet. Thankfully he has me to make sure he doesn’t.
On those rare occasions that I am either encouraged to cook pork or when the stars align correctly and I am craving pork, the taste and smell has to be covered up with a depth of flavors. As it is I tend to uses many spices when I cook so creating a depth of flavor to cover up pork isn’t really a problem. Now you may be wondering why is she telling us she doesn’t care for pork and then trying to sell us on her recipe. Because I think this pork dish tastes amazing! I can pretty much assure you that if you have a picky pork eater they will love this.
We all know that pork and citrus are great together. A little hooch of course adds another depth which taste much better. If it doesn’t just pour yourself a big glass, drink, and repeat, then it will taste awesome to you. Raise your hand if you’ve done that? You know you have, don’t lie. But for the sake (not the drink but English word) of this dish save your alcohol. I assure you won’t need that convincing drink for this yummy dish. Here’s how you git er done! (Sorry I just learned that phrase and find it very amusing.)
- 1 lb. or ½ kilo of thick boneless pork filets or chops
- ¾ cup or 200 ml. fresh squeezed Tangerine/Mandarin orange juice (used 4 small)
- ¼ cup Sake (Japanese rice wine)
- Tangerine zest from ½ a Tangerine
- 1 medium onion, cut into ⅛ths
- 1 tbsp. light soy sauce
- ¼ tsp. ground cardamom
- 1 tsp. ground ginger powder
- ¼ tsp. cayenne
- ⅛ tsp. ground white pepper
- 1 tbsp. granulated garlic
- 3 whole cloves
- 8 whole allspice, bruised
- 1 tsp. red chile flakes
- 1 tbsp. olive oil
- optional: dried figs cut in half
- Peel and cut the onion, then set aside. Juice the fresh Mandarins until you have the needed amount of juice. Do not strain the pulp, we will also be using it. Remove all fat from the pork, pat dry with a paper towel then set aside. Heat the olive oil then add the onion and saute until soft and translucent. Add the pork to the pan, brown on both sides for 5 minutes on each side.
- Add all of the spices to the pan stirring often and cook for 2 minutes at which time the spices will begin releasing their scents. Pour the sake into the pan and cook for another 2 minutes, then pour the Mandarin juice and soy sauce into the pan. Cover and simmer under low heat for another 20 minutes. Remove the lid and allow the sauce to thicken and evaporate to half the amount. If you are adding the figs do so now.
- Serve the pork on top of baby spinach and with steamed white rice on the side. Use the remaining sauce from the pan to spread over the pork.
If you do not eat pork for religious or any other reasons then I think this recipe would also work great with chicken, or even turkey. Have fun and experiment using all seasonal ingredients. P.S. Ruby of tomaytotomaaahto.com also suggested Duck as a perfect alternative, I concur Ruby:)!
Check out more Pork recipes:
– Pork Steaks with Sautéed Apples and Crispy Sage by Simply Delicious
– Slow Roasted Pork Belly with Black Eyed Peas by Guilty Kitchen
– Chipotle Shredded Pork Enchiladas – Family Recipe from Muy Bueno on White on Rice Couple
– Maiale al Latte – Purcit tal Lat by Manu’s Menu
– Sweet Potato Pork Belly Hash by Gastronome Tart
– Toulouse-Style Cassoulet by Food & Wine Magazine
– Spicie Foodie’s Piggy recipe archives
You know, I could probably give up pork if it weren’t for the whole bacon thing. Until I see a dish like this and then decide that all pork is too good to miss forever. The spicing in this sauce is fantastic.
Hehe, it’s that darn bacon with the whole addicting flavors :) Thank you!
That sounds like such an unusual, delicious combination of flavors! I’ll have to try this one. Amazing!
Thanks Kiri! It does sound a bit unusual it was great combination. Hope you like it :)
Oh I didn’t have pork in so long..I need that baby back in my life:))) This recipe sound fantastic and look finger licking good!:)) Thanks for these beautiful mouthwatering photos!!
Thank you Sandra :)
I love pork – and love this bright citrus sauce!
Thanks Belinda !
I wish this were my dinner tonight and leftovers tomorrow.
Hi Sandra, You’ll have to push that wish up a date :) Thanks!
Wow… can you say drool factor!! That looks so succulent and amazing. Restaurant quality meal right there!! Well done! :) PS.. Tomorrow I have an award coming your way… so be sure to check out my 11-22 post. :)
Hi Ramona, Thank you :) Okay I’l try to stop by.
I am bookmarking this one, Nancy. You had me at sake…and pork…and tangerine. Really, the whole thing! And give up pork? That would be seriously tough for me!
Thank you Carolyn :) I think it would be hard on many.
Haha, your husband sounds a lot like mine. I don’t really care for pork except in the chop form. This looks delicious. Your pictures are marvelous!
Hehe :) Thank you Emily !
Wow now this looks and sounds spectacular!
Thank you Claudia :)
Wow – this really does look amazing! With regards to giving up pork…I couldn’t, but if it’s something you feel the need to do, then I know I’d enjoy anything else you want to make!
Thank you Ann. I love the support, it is much appreciated. Hus
Well I don’t do pork…but not to be offended as I don’t do any meat. However I am in love with this sauce and as you know my guys are major pork lovers, so I am lovin’ the recipe :)
Big hugs…
I know my veggie queen friend :) Maybe you could turn the sauce into some vegetarian dish, bet it would be awesome. Thanks & big hugs back.
Ha – I was thinking as I started to read, that I don’t eat much pork. But then you mentioned bacon and I went ‘oh yeah…’ And ham. I bet this would be lovely with duck though, too. And that cloth you used in the photos is sumptuous, like an evening gown. Beautiful.
Oh yes Ruby! Duck would be awesome, will add that to the post above. Thank you :)
Oh my goodness this looks so amazing. I can’t eat pork for health reasons. For some reason it is a huge problem for IBS patients. Once in awhile I just have to give in and have some. I love pork more than life itself so it was hard for me to give up. I try to limit it to once every month or two. This may spurn some serious cheating. lol
Oh sorry to hear that. I had no idea pork caused problems. But it’s good that you can still cheat a little, hehe.
This sounds delicious! I love pork but this is a new combo of flavours for me. Will have to give it a try!
Thank you and I hope you enjoy it.