Equipment
Ingredients
Pork and Spice Rub
- 600 g boneless pork ribs, cut into 2cm thick strips
- 5 g ground cumin
- 2 g cayenne pepper
- 6 g kosher salt
- 2 g black pepper, freshly ground
- 15 ml olive oil
Orange Sauce
- 240 ml orange juice, freshly squeezed
- 5 g orange zest
- 30 g honey
- 15 ml apple cider vinegar
- 8 g cornstarch
- 15 ml water, cold
Garnish
- 10 g fresh parsley, roughly chopped
Nutrition (per serving)
Method
In a mixing bowl, combine the cumin, cayenne pepper, salt, and black pepper. Add the sliced pork ribs and toss until the meat is evenly coated with the spice mixture.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned pork strips in a single layer. Sear for 4 to 5 minutes, turning occasionally, until a golden-brown crust forms on the edges.
Lower the heat to medium. Pour the freshly squeezed orange juice, orange zest, honey, and apple cider vinegar into the skillet, scraping up any browned bits from the bottom of the pan.
Bring the liquid to a gentle simmer. Let the pork cook in the sauce for 8 to 10 minutes, or until the pork is tender and reaches an internal temperature of 63°C/145°F.
In a small bowl, whisk the cornstarch and cold water together to create a slurry. Stir the slurry into the simmering skillet. Cook for 1 to 2 minutes, stirring continuously, until the sauce becomes thick, glossy, and coats the pork.
Remove the skillet from the heat. Fold in the chopped fresh parsley, tossing well to distribute the herbs. Serve immediately.
Chef's Notes
- Always use freshly squeezed orange juice for this recipe. Bottled juice often contains stabilizers and pasteurization flavors that become bitter when reduced.
- Be sure to zest the orange before juicing it. The essential oils in the zest provide the deep floral citrus notes that the juice alone cannot achieve.
- If you prefer a smokier profile, substitute half of the cayenne pepper with smoked paprika or add a dash of chipotle powder to the initial spice rub.
- To ensure food safety while maintaining juiciness, aim for exactly 63 degrees Celsius for the pork. The 3-minute resting period while you garnish will complete the cooking process.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce will thicken significantly when chilled.
Freezer: 1 month — Freeze in a vacuum-sealed bag or airtight container. Texture of the sauce may slightly change upon thawing.
Reheating: Reheat gently in a covered pan over medium-low heat, adding a splash of water to reconstitute the sauce.
