Vietnamese style orange glazed pork
6 servings
90 minutes
Vietnamese-style pork in orange glaze is an unusual blend of Eastern and European culinary traditions. Inspired by Asian flavor contrasts, this recipe offers tender, juicy meat infused with vibrant citrus notes alongside spicy heat and caramel sweetness. The orange glaze, rich with ginger and garlic aromas, adds depth to the dish, while caramelization at the end creates an appetizing golden crust. This dish is perfect for festive gatherings or cozy family dinners, especially paired with jasmine rice or fresh vegetables. The harmony of sweet, sour, and spicy makes it a truly memorable culinary experience that immerses you in the exotic atmosphere of Vietnam.
1
Juice 4 oranges and chop the zest of two. Add the juice of half a lime or lemon, grate a piece of ginger (3–4 cm), add 5 large minced garlic cloves and 2 teaspoons of hot chili sauce (less for those who are wary of spice). Place the sauce on the heat in a saucepan, and when it boils, add 2–3 heaping tablespoons of brown sugar.
- Oranges: 4 pieces
- Orange zest: 2 pieces
- Lime: 1 piece
- Fresh ginger: 1 tablespoon
- Garlic: 5 clove
- Chili paste: 2 teaspoons
- Sugar: 2 tablespoons
2
Place the meat in the sauce and boil on both sides for 2 minutes (if the piece of meat is wide, cut it lengthwise into strips). Reduce the heat and continue cooking in the sauce covered until the meat is tender and the sauce thickens, turning it occasionally. Cooking time depends on the quality of the pork: if the meat is tough, i.e., from the leg, it will take longer to cook, so you will need to add about 300 grams of water. I added it.
- Pork: 1 kg
3
When the meat becomes tender, increase the heat and constantly turn the piece until it reaches a golden-brown color and almost all the sauce evaporates. Cool in the saucepan.