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Ingredients
2 pounds country-style pork ribs, or boneless steaks cut from shoulder, about ¾ to 1 inch thick
Salt and pepper
1 ½ cups freshly squeezed orange juice
¼ teaspoon cayenne, or to taste
1 teaspoon ground cumin
1 shallot, minced
Vinegar or fresh lemon or lime juice, if necessary
1 teaspoon grated orange rind
¼ cup chopped fresh parsley leaves
Nutritional analysis per serving (4 servings)
13 grams carbs; 168 milligrams cholesterol; 490 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 27 grams fat; 1 gram fiber; 815 milligrams sodium; 45 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Meanwhile, combine orange juice, cayenne, cumin and shallots in a small saucepan and turn heat to medium. Cook, stirring, until it reduces to about ⅓ 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.
- Step 3
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.
Private Notes