I was eating a Burrito called “cochinita” on my lunch at work. They said that they steeped the slow cooked pork in orange juice. It had made it soft and beautiful and punchy.
I thought it’d be cool if I could incorporate that idea into a stew. So that’s what I did.
Warming, aromatic and zingy, this is one pot is a stew with a slightly unusual twist. It’s good for dinner parties, as people say “ooh, orange and pig. cool”.
I use a cheap bit of pork, like shoulder, that benefits from cooking slow. It goes all pulled pork style, a la mexican restaurants or the Graceland of unctuous pig, Bodean’s.
This one is dedicated to “El Burrito” on Charlotte Place – you may not be as fancy as “Benito’s Hat”, but I think you’re better.
Marinate the diced pork in the juice and zest of the oranges and some sage.
Sweat onions and carrot with garlic.
Add a glass of white wine (or a little dry sherry would be very good) and cook this off.
Add the pork and orange, and chopped tomatoes (and maybe real), chili, bay, and a little stock.
Cover and cook for 3 hours or so if you can at about 160.
Towards the end I add in chick peas, and spinach or curly kale.
I also finish with a bit more sage and fresh chili.