Pork with orange and honey — winter recipe with Valencia citrus
There are dishes that smell like home before they reach the table. This is one of them. Pork braised with orange and orange blossom honey, at low heat, until the meat falls apart and the sauce gleams. Ninety minutes, no shortcuts — but the result is worth every one.
The secret is two ingredients from the same land: freshly picked Valencia oranges and orange blossom honey from the flowers of the same trees.
Ingredients
— Pork loin or lean cuts in pieces
— 2 Valencia oranges (juice and zest)
— 2 tablespoons orange blossom honey
— 1 chopped onion
— 2-3 garlic cloves
— Flour for dusting
— 500 ml chicken stock
— Extra virgin olive oil
— Salt and black pepper
Method
1. Season the pork and dust lightly with flour.
2. Soften the onion in olive oil. Add honey and stir.
3. Add the floured pork. Brown for 10-15 minutes.
4. Add garlic, orange zest and remaining flour. Stir for 5 minutes.
5. Pour in the stock. Bring to a boil while stirring.
6. Cover and simmer for ninety minutes at low heat.
7. Before serving, add peeled orange segments. Let rest a few minutes.
Serve with white rice or roast potatoes. The sauce with the rice is the best part.
Frequently asked questions
Which honey works best?
Orange blossom honey — made from the nectar of orange tree flowers — adds a subtle citrus note that completes the circle of flavours. Any good honey works, but orange blossom harmonises best with the orange.
Can it be frozen?
Yes. Freeze without the orange segments. When reheating, add fresh segments.
