Pork with Bitter Orange and Garlic
This tasty dish is from Cancun, Mexico. The original dish as served by Yucatec,
a regional restaurant, involved 1/2-inch slices of pork from the leg, but you can
use the marinade on any cut desired. If you do not use bitter oranges, eliminate
- 3 tablespoons (50 mL) oil
- 6 tablespoons (100 mL) juice from a bitter orange such as Seville
- 4 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 2 pounds (900 g) boneless pork cut 1/2-inch thick
- 1 large red onion
- 1 bitter orange
- 1 teaspoon (5 mL) granulated sugar
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- Combine the oil, juice and garlic in a large non-metallic dish. Season to taste
with salt and pepper.
- Add the pork meat, toss well to make sure it is completely coated with marinade,
and refrigerate for one hour.
- Heat a barbecue (preferably one with real charcoal) to medium-low.
- Peel the onion and cut it into 1/2-inch thick slices. Brush the slices with a
little of the pork marinade, and grill the onions about eight minutes a side.
- When the onions are half done, spread the pork slices on the grill as well, brushing
them with marinade. They will only need about four minutes per side.
- Slice the bitter orange into 1/2-inch thick slices, leaving the peel on. Sprinkle
with a little sugar.
- When the pork is done on one side and you turn it, arrange the orange slices
on the grill and cook them, turning once, until just beginning to caramelize on
- If you've timed it right, everything is ready at the same moment.
- Serve the slices of pork topped with the grilled onions and orange slices.
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