Adventures in Eating: Pork Stuffed Oranges
Rosemarie | March 1982
The restaurant profile is changing so rapidly in Los Angeles, that hardly a week goes by without one noticing another new restaurant. They are usually small Ma and Pa operations with a new cuisine to offer. America (L.A.) the land (city) of opportunity has become a mecca for immigrants from all over the world. The west is fast becoming east-west. Thai restaurants have sprung up here and there, and their cuisine has fascinated me. I want to share an unusual recipe with you that is a do ahead and tasty. Oranges are delicious and plentiful now, so enjoy.
PORK STUFFED ORANGES
6 large oranges
2 Tb. chopped bay shrimp
1 1/2 Tbl. oil
8 cloves garlic, minced
2 tsp. light soya sauce
6 spring onions, finely chopped
1 1/2 tsp. coriander, ground
1-2 fresh red or green chiles, chopped
1 1/2 tsp. white pepper
1 tsp. sugar, oil
1 heaped Tbl. roasted peanuts, crushed
6 sprigs mint
1 1/4 lb. lean pork, minced
Cut oranges in half and scoop out most of the flesh, leaving a 1/2 inch layer attached to the skin, keeping half intact…. Heat oil and saute garlic and spring onion for 2 minutes. Add chili and peanuts and cook for a further 2 minutes, stirring frequently. Stir in minced pork, and shrimp, soya sauce, coriander, salt, pepper and sugar. Cook, stirring occasionally, on moderate heat until meat is cooked through… Stuff mixture into oranges, pressing firmly. Round off tops and place oranges in a large baking pan or oven-proof tray. Brush with a little oil. Bake in a pre-heated moderate oven for 375°for 15-25 minutes, brushing with a little more oil during cooking. Make sure meat mixture is heated through before serving… Serve two orange halves on each plate, decorating each pair with a sprig of mint and orange slices. Use parsley if no mint is available.
P.S. Serve the Urziger Wurzgarten with this.