This recipe has been created due to the urgent need to do something edible with the pork loin I purchased last week when it was on special price. I was inspired by the meal I ate last Wednesday at a French restaurant where I ate duck a l'orange. :) The result had hardly anything to do with the original meal, but it was good indeed.
1,8 kg spareribs (or chicken wings)
2 pressed oranges
1 teaspoon salt
2 tablespoons olive oil
For the barbeque sauce
4 tablespoons coconut sugar
Juice from the pork meat cooking
2 tablespoons red wine vinegar
2 pressed oranges
1 teaspoon onion powder
1 teaspoon ginger powder
3 tablespoons cointreau
Orange yoghurt sauce
2 dl Turkish yoghurt
1 little grated garlic clove
1 pressed orange
Salt to please
Add the orange juice and let the pork cook in the crock pot at max heat for about 3,5-4 hours.
Take out the juice from the meat and cook it so it becomes more concentrated.
In a pan, melt the sugar together with about 3 tablespoons of the concentrated meat juice. Then add the vinegar and cook for 2-3 minutes. Add the juice and cook for some 5 minutes so the liquid evaporates a little. Add the cointreau and cook until the alcohol is completely evaporated. When the taste is good and concentrated, you can add some tablespoon corn starch and cook it up until it gets somewhat thicker. If you want more taste, add some more concentrated meat juice.
Cut the meat in smaller pieces and brush it with the barbeque sauce. Put it back in the crockpot.
Put on a side of the crockpot pieces of apple and let this whole thing cook some 45 minutes or so.
Mix all ingredients in the yoghurt sauce.
Serve the pulled meat with hamburger bun, the apple, yoghurt sauce and lettuce and, if you wish, scallions.
I personally think it would be good without the yoghurt sauce, too, so if you feel lazy, just skip it.
Ingredients
For the meat1,8 kg spareribs (or chicken wings)
2 pressed oranges
1 teaspoon salt
2 tablespoons olive oil
For the barbeque sauce
4 tablespoons coconut sugar
Juice from the pork meat cooking
2 tablespoons red wine vinegar
2 pressed oranges
1 teaspoon onion powder
1 teaspoon ginger powder
3 tablespoons cointreau
Orange yoghurt sauce
2 dl Turkish yoghurt
1 little grated garlic clove
1 pressed orange
Salt to please
Instructions
Heat the oil in a crock pot and put in the pot the salted pork loin. Steak the surface so it gets somewhat brownish but not burnt.Add the orange juice and let the pork cook in the crock pot at max heat for about 3,5-4 hours.
Take out the juice from the meat and cook it so it becomes more concentrated.
In a pan, melt the sugar together with about 3 tablespoons of the concentrated meat juice. Then add the vinegar and cook for 2-3 minutes. Add the juice and cook for some 5 minutes so the liquid evaporates a little. Add the cointreau and cook until the alcohol is completely evaporated. When the taste is good and concentrated, you can add some tablespoon corn starch and cook it up until it gets somewhat thicker. If you want more taste, add some more concentrated meat juice.
Cut the meat in smaller pieces and brush it with the barbeque sauce. Put it back in the crockpot.
Put on a side of the crockpot pieces of apple and let this whole thing cook some 45 minutes or so.
Mix all ingredients in the yoghurt sauce.
Serve the pulled meat with hamburger bun, the apple, yoghurt sauce and lettuce and, if you wish, scallions.
I personally think it would be good without the yoghurt sauce, too, so if you feel lazy, just skip it.
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