Vietnamese Orange-Glazed Pork
Main Dishes • European
Description
Vietnamese Orange-Glazed Pork
Ingredients
- Pork Blood 0 lbs
- Oranges 4 pieces
- Orange zest 2 pieces
- Lime 1 piece
- Sugar 2 tablespoons
- Garlic 5 cloves
- Grated Ginger Root 1 tablespoon
- Chili jam 2 teaspoons
Step-by-Step Guide
Step 1
Juice 4 oranges and finely chop the zest of 2. Add the juice of half a lime or lemon, grate a piece of ginger (3–4 cm), add 5 large minced garlic cloves and 2 teaspoons of hot chili sauce (you can use less for those who are cautious about spice). Place the sauce over heat in a saucepan, and when it boils, add 2–3 heaping tablespoons of brown sugar.
Step 2
Place the meat in the sauce and blanch on both sides for 2 minutes (if the piece of meat is wide, cut it lengthwise into strips). Reduce the heat and continue to cook in the sauce covered until the meat is tender and the sauce thickens, turning it occasionally. Cooking time depends on the quality of the pork: if the meat is tougher, such as from the leg, it will take longer, so you may need to add about 300 grams of water. I did.
Step 3
When the meat becomes tender, increase the heat and, turning the piece constantly, cook it until it is golden brown and the sauce is almost completely evaporated. Cool in the saucepan.
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