Soy Orange Pork

One of the least mentioned taste combinations is that of soy sauce and orange juice which, when combined with roast pork, is truly delicious. My recipe for Soy Orange Pork is very simple, but it does require a cast iron frying pan, something that is less common in kitchens these days. To prepare a meal for two, you need:


2 pork fillets.

25g butter.

1/4 cup olive oil.

Salt to taste.

2 tablespoons plain flour.

1/2 cup orange juice.

1/2 cup water.

1 tablespoon soy sauce.

A little more water if required.


Preheat the oven to 240°C. Heat the iron skillet on a hot flame and add the butter and oil. When bubbling, add the pork fillets, add a little salt to taste, and brown both sides. Place in the oven for 7-8 minutes, remove, turn and replace in the oven for another 7-8 minutes. Remove the fillets, place on an absorbent kitchen towel in a warm place to sit.

Meanwhile, place the skillet back on a hot element and stir in the flour. When the oil and flour is foaming, add the previously mixed water, orange and soy to the pan, stirring constantly until thickened and of an even consistency. Cook, stirring, for 2-3 minutes to remove the floury taste, adding a little water if the sauce is too thick. Strain and pour a little of the sauce onto two warm plates and place a fillet on top of each. Serve the remainder of the sauce in a boat on the side.

I usually serve this with mixed vegetables and herbed potatoes, which I prepare as follows: heat 25g butter and 1/4 cup olive oil in a sauté pan over a hot fire. When foaming, add three cups of diced cooked potatoes. Stir fry for 7-8 minutes [while the first half of the cooking of the meat is in progress] then stir in 1 teaspoon dill seeds, 1 teaspoon chopped fresh rosemary and 1/2 teaspoon freshly ground black pepper.

Stir fry for a further 7-8 minutes [while the meat finishes cooking], then turn out onto kitchen paper to absorb the cooking oil. Keep warm and serve with the pork fillets.

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