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Sunday, June 30, 2013

Pork belly in Orange Sauce

I was asked about BBQ sauce alternatives. I love BBQ sauce, but actually use it rarely.  During high summer and Autumn you'll find me using it more. In my world, heavy sauces are more of a Fall accompaniment. Spring and mid summer I do lighter, fruit, berry or citrus based sauces. It tastes cleaner to me. 

I saw a post about cinnamon rolls baked in an orange peel. This intrigued me and I decided that brownies would rock. This lead me to having to do something with the meat of the oranges. Husband ignores me as I stand in the middle of a store, eyes closed, as my mind wonders over the different favors that could work together. Here's what I created.

Pork Belly in Orange Sauce

1/2 slab of pork belly
4 whole oranges
2 Tablespoons nutmeg
1 1/2 tablespoons ginger
1/4 cup light brown sugar
1tsp salt
Bunch of parsley, chopped
2 tsp unflavored gelatin 
1/2 tsp vanilla extract (helps lend a nutty flavor to the meat)

Halve the oranges and scoop out the meat. Press through a sieve, placing the liquid into a bowl. Mix in all ingredients, except the pork belly. Adjust sugar to taste. Measure out 1/2 cup and set aside. Set the empty orange peel cups aside for use later.

Over hot coals, no flame, place the pork belly on your grill. Brush on the orange sauce. I flip mine frequently to keep from burning. The fat off the pork belly will shoot flames up at your face, so be warned. Brush on sauce every time you flip. Once done, slice pork belly and pour orange sauce over the top before serving.

Brussel Sprouts and Plums

1 lbs brussel sprouts, cleaned and halved
3 medium sized over ripe plums, stone removed and quartered
Handful of honey roasted sunflower seeds
Sprinkle of salt
4 tablespoons of unsalted butter
2 tablespoons water

Add all ingredients to a foil wrap. Place over indirect heat for 40 minutes. Flipping every so often.

Brownies in an Orange Peel Cup

Use your favorite brownie recipe, and place into the empty orange peels from earlier. Be carefully, you need to fill them less than half way up, or they will overflow. Place them on a cookie sheet, then into your covered grill where your coals are now dying. Bake for at least 30 mins, with lid closed, checking on them every 10.  

The orange flavor left behind in the chocolate is an amazing combination. Your first bite, (peel the orange off) might have a hint of burnt orange, but after that the flavored combine nicely.  


Linda said...

Both those sound delicious!

macbew said...

I've never thought of an orange sauce like this but it does look incredible. The whole thing looks delicious. Even the brussel sprouts looked delicious enough for me to want to try some(some of my tastes have been changing a little bit lately). I only came to orange and chocolate this past winter with a little orange peel in my hot chocolate and it is wonderful. This is what I was looking for. You've done so many different recipes on here that look so good. Which leads me to ask did you learn to cook through trial and error or did you learn professionally or a little of both?

Phelan said...

My father was professionally trained. He started teaching me when I was around five years old. He taught me to learn through trial and error and to be able to taste food combinations mentally. I just found that I enjoyed cooking so much that it was easier for me than the rest of my siblings. Now baking is my forte.

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