Equipment
Ingredients
Pork and Spice Rub
- 600 g boneless pork ribs, cut into 2cm thick strips
- 5 g ground cumin
- 2 g cayenne pepper
- 6 g kosher salt
- 2 g black pepper, freshly ground
- 15 ml olive oil
Orange Sauce
- 240 ml orange juice, freshly squeezed
- 5 g orange zest
- 30 g honey
- 15 ml apple cider vinegar
- 8 g cornstarch
- 15 ml water, cold
Garnish
- 10 g fresh parsley, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 580 kcal
- Protein
- 42 g
- Carbohydrates
- 19 g
- Fat
- 39 g
- Fiber
- 1 g
- Sugar
- 14 g
- Sodium
- 826 mg
- Saturated Fat
- 14 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 789 mg
- Calcium
- 65 mg
- Iron
- 3.5 mg
- Magnesium
- 62 mg
- Phosphorus
- 444 mg
- Zinc
- 6.5 mg
- Vitamin A
- 28 mcg
- Vitamin C
- 36 mg
- Vitamin E
- 0.8 mg
- Vitamin K
- 45 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.4 mg
- Folate
- 23 mcg
- Water
- 65 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the cumin, cayenne pepper, salt, and black pepper. Add the sliced pork ribs and toss until the meat is evenly coated with the spice mixture.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned pork strips in a single layer. Sear for 4 to 5 minutes, turning occasionally, until a golden-brown crust forms on the edges.
Lower the heat to medium. Pour the freshly squeezed orange juice, orange zest, honey, and apple cider vinegar into the skillet, scraping up any browned bits from the bottom of the pan.
Bring the liquid to a gentle simmer. Let the pork cook in the sauce for 8 to 10 minutes, or until the pork is tender and reaches an internal temperature of 63°C/145°F.
In a small bowl, whisk the cornstarch and cold water together to create a slurry. Stir the slurry into the simmering skillet. Cook for 1 to 2 minutes, stirring continuously, until the sauce becomes thick, glossy, and coats the pork.
Remove the skillet from the heat. Fold in the chopped fresh parsley, tossing well to distribute the herbs. Serve immediately.
Chef's Notes
- Always use freshly squeezed orange juice for this recipe. Bottled juice often contains stabilizers and pasteurization flavors that become bitter when reduced.
- Be sure to zest the orange before juicing it. The essential oils in the zest provide the deep floral citrus notes that the juice alone cannot achieve.
- If you prefer a smokier profile, substitute half of the cayenne pepper with smoked paprika or add a dash of chipotle powder to the initial spice rub.
- To ensure food safety while maintaining juiciness, aim for exactly 63 degrees Celsius for the pork. The 3-minute resting period while you garnish will complete the cooking process.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce will thicken significantly when chilled.
Freezer: 1 month — Freeze in a vacuum-sealed bag or airtight container. Texture of the sauce may slightly change upon thawing.
Reheating: Reheat gently in a covered pan over medium-low heat, adding a splash of water to reconstitute the sauce.
Troubleshooting
The pork is tough and chewy
Cause: The heat was too high during the simmering phase, causing the proteins to tightly contract
Fix: Add a splash of water, cover the pan, and simmer on low for an additional 10 minutes to help break down the muscle fibers
Prevention: Ensure the liquid is at a gentle simmer, not a rolling boil, after adding the citrus juices
The sauce is too thin and watery
Cause: Not enough cornstarch, or the sauce was not brought back to a sufficient simmer to activate the starch
Fix: Mix an additional 3 grams of cornstarch with equal parts cold water, stir into the pan, and simmer for 1 minute
Prevention: Measure the cornstarch accurately and ensure the sauce bubbles after adding the slurry
The dish is overwhelmingly spicy
Cause: Too much cayenne pepper was used or the cayenne is particularly potent
Fix: Stir in an extra 15 grams of honey or a small amount of butter to mellow out the capsaicin
Prevention: Start with half the cayenne pepper if sensitive to heat, tasting the sauce before thickening
Cultural Context
Drawing inspiration from the bright, citrus-marinated pork dishes found in Cuban mojo and Mexican carnitas, this recipe adapts those complex flavor profiles into a rapid stovetop method. By using a potent spice rub and a quickly thickened pan sauce, it delivers the sweet, earthy, and spicy notes of slow-roasted pork in a fraction of the time.
