Pork in Orange and Lemon Sauce with Sweet Potatoes )
Latin American Recipe
1 cup Distilled White Vinegar
1 tbls. Annatto (achiote) Seeds (ground in a blender or pulverized
with a mortar and pestle (see recipe Annato Oil)
2 tspn. Ground Cumin Seeds
2 tspn. Garlic (finely chopped)
1 tspn. Salt
1/4 tspn. Freshly Ground Black Pepper
2 lbs. Lean Boneless Pork (cut into 1-inch cubes)
2 tbls. Olive Oil
2 cups Water
I cup Fresh Orange Juice
1/2 cup Fresh Lemon Juice
4 Sweet Potatoes )boiled, peeled and sliced 1/4 inch thick)
1. In a large bowl, combine the vinegar, annatto,
cumin, garlic, salt and pepper, and stir to mix thoroughly. Drop
in the pork cubes and turn them about until they are coated with
the mixture. Cover the bowl and marinate at least 6 hours at room
temperature or overnight in the refrigerator.
Remove the pork cubes from the marinade and set the marinade aside.
Pat the cubes thoroughly dry with paper towels. In a heavy 10-
to 12inch skillet, heat the oil over high heat until a light haze
forms above it. Add the pork cubes and fry them in the hot oil,
turning them on all sides until they are golden brown. Pour off
and discard the fat in the pan. In its place add the reserved
marinade and water, and over high heat bring the liquid to a boil,
scraping into it any brown bits clinging to the bottom and sides
of the pan. Reduce the heat to low, cover the skillet and simmer
the pork for 45 minutes, or until it shows no resistance when
pierced with the tip of a knife. Stir the orange juice and lemon
juice into the sauce, simmer a moment or two, and taste for seasoning.
To serve, arrange the hot sweet potato slices on a large heated
platter, and pour the pork cubes and their sauce over them.
If the sweet potatoes were cooked before the pork, they may be
kept warm in a preheated 250† oven. Or you may transfer the pork
from the skillet to a plate with a slotted spoon and reheat the
potatoes in the simmering sauce for 2 or 3 minutes before placing
them on the platter.
Latin American Recipes