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Pork in citrus juice

Pork in Citrus Juice

Meat in a vibrant marinade: juicy, soft, and tender. A piece of braised pork is delicious on its own, and paired with such an unusual sauce it takes on a wonderful aroma.

Galina

Recipe author

Composition / ingredients

Servings:

Pork

1.5

Onion

Orange juice

0.5

Grapefruit juice

0.2

Lime juice

Sugar

Salt

Garlic

Ground black pepper

Dried oregano

Cayenne pepper (1-2 pinches)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 9 g

Fats 42 % 11 g

Carbohydrates 23 % 6 g

156 kcal

GI: 83 / 0 / 17

Cooking method

Step 1:

For the pork, it's best to use a boneless shoulder or a fresh ham (leg).
Step 2:

Peel the garlic and onion; slice the onion into rings and mince the garlic. Squeeze the juice from the citrus fruits.
Step 3:

Make the marinade: combine the juices, sugar, garlic, cayenne, and oregano. Season with black pepper and salt. Stir.
Step 4:

Rub the pork all over with salt and ground black pepper; you can make a few small cuts so the salt reaches the center. Put the onion in a baking dish, then set the prepared pork on top. Bake in a well-heated oven until golden, about half an hour (around 425°F / 220°C).
Step 5:

Then lower the heat to its minimum, pour the marinade over the meat, cover with foil, and braise for about another 6–7 hours (around 250°F / 120°C), occasionally spooning the marinade over the top.
Step 6:

The meat is done when it pulls apart into fibers at the touch of a fork.