Pork with caramelized potatoes and blood oranges
4 servings
30 minutes
Pork with caramelized potatoes and blood oranges is a refined dish where the juiciness of the meat harmoniously complements the caramel sweetness of roasted citrus and potatoes. European cuisine has long appreciated the combination of meat with fresh fruits, and blood orange adds a special flavor nuance, revealing its fresh and spicy notes. This recipe is rooted in culinary experimentation traditions, where caramelization highlights the natural sweetness of ingredients. Crispy on the outside and tender on the inside potatoes, juicy pork with basil and garlic aroma, along with a slight tartness from the orange create a magnificent blend of textures and aromas. The dish is perfect for a cozy family dinner or festive gathering, leaving unforgettable gastronomic impressions.
1
Peel the medium potato, cut it into about 4 pieces, or more.
- Potato: 4 pieces
2
Cut the red orange into rings and then into 4 parts again.
- Blood oranges: 1 piece
3
Heat the pan with oil, first add the oranges (I fried them on quite a high heat).
- Corn oil: 150 ml
4
Mix 2 teaspoons of sugar with 2 teaspoons of water and pour it over the oranges in the pan.
- Sugar: 3 teaspoons
5
Add potatoes to the oranges, mix, fry for 3 minutes, then place the potatoes and oranges on a greased baking tray, add 3 unpeeled garlic cloves (preferably young), and put in an oven preheated to 200 degrees (this pan will be needed again).
- Potato: 4 pieces
- Garlic: 3 cloves
6
Place another baking tray with oil on the stove (I have an electric stove) at medium heat. Meanwhile, make shallow cuts with the tip of a knife on the pork steaks (I used neck) 3-4 on one side and the same on the other, placing half a basil leaf in each cut. Put the meat on the hot tray and fry on both sides until a nice golden crust forms. Then, add some zest from the orange on top of the meat and place the tray in the oven with the potatoes. Bake for about 10 minutes, the meat should be juicy.
- Pork steak: 2 pieces
- Basil: 1 stem
- Blood oranges: 1 piece
7
When the potatoes start to turn golden, check for doneness. They should still be slightly raw inside (about 15 minutes). Place the potatoes with oranges and garlic, and most importantly, with oil and the released juice, in a pan, sprinkle a little salt, mix, and leave on medium heat with the lid closed. Fry for about 5-10 minutes, no more (the potatoes will be crispy on the outside and soft on the inside). A couple of minutes before they are done, sprinkle the potatoes evenly with a teaspoon of sugar.
- Salt: to taste
- Sugar: 3 teaspoons
8
In a bowl, make a base from half an onion. Pour the potato juice over it and place the potatoes, oranges, and garlic on top. Sprinkle with herbs. Place the steaks on separate plates, mix the remaining meat juice with a teaspoon of orange and 2-3 teaspoons of lemon juice. Add salt to taste. Drizzle the steaks with this sauce.
- Onion: 1 piece
- Green: 2 stems
- Lemon juice: 3 teaspoons
- Salt: to taste