Braised Pork with Citrus

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                            FOOD FUNNY
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Here's a thought from Rosemary Zwick:

Alcohol doesn't solve any problems, but then again, neither does milk.

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                            TODAY'S RECIPE
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The combination of citrus and spices marks this as a dish typical of many of the cuisines of the Caribbean.

Braised Pork with Citrus

For the marinade:
1 cup (250 ml) orange juice
1/4 cup (60 ml) lime juice
2-4 cloves garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
1 tsp (5 ml) crushed black peppercorns
1/2 tsp (2 ml) cinnamon
1/2 tsp (2 ml) ground allspice
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) dried thyme
Salt to taste

1 Tbs (15 ml) vegetable oil
2 lbs (900 g) boneless pork shoulder or butt, cut into 3-inch (7 cm) pieces
1 cup (250 ml) beef or chicken stock
1/2 cup (125 ml) orange juice
1 15-oz (425 g) can tomatoes, drained and chopped
2 bay (laurel) leaves
Hot sauce to taste
Chopped cilantro (coriander leaves) for garnish
Lime wedges for garnish

Mix the ingredients for the marinade in a bowl and add the pork,
stirring to coat the meat. Refrigerate covered overnight, stirring
occasionally. Remove the pork from the marinade and reserve the
marinade. Heat the oil in a large pot over high heat and brown the pork
in batches. Transfer the pork to a plate and add the reserved marinade,
stirring to dissolve the brown bits in the bottom of the pot. Reduce the
marinade by half and add the pork and remaining ingredients. Bring to a
boil, reduce the heat, and simmer covered until the meat is tender,
about 1 hour. Serve garnished with cilantro and lime wedges.
Serves 4 to 6.
Received on Wed Jun 16 18:08:36 2010