Carre De Pore A L'Orange
|Pork end||2 Small, skinned (6 bones)|
|Onion||1 , finely chopped|
|Celery stick||2 , finely chopped|
|Fresh white breadcrumbs||2 Cup (32 tbs)|
|Orange||1 , rind grated, juiced|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Soft brown sugar||1⁄4 Cup (4 tbs)|
|Lemon||1⁄2 , juiced|
|Orange||1 , juiced|
|Worcestershire sauce||1 Tablespoon|
|White wine||2⁄3 Cup (10.67 tbs)|
|Stock||2⁄3 Cup (10.67 tbs)|
|Oranges||2 , sliced, fried in butter (for garnish)|
1)Get the butcher to trim the cutlets and make a guard of honour.
2)Fry the onion and celery in the butter.
3)Add the raisins, parlsey,bread crumbs,orange rind,salt and pepper. Mix well.
4)Now add orange juice to bind the ingredients togethr.
5)Pick a roasting tin, and add the guard of honour carefully. Now add the stuffing into the middle properly.
6)In a separate pan, add the sugar,orange and lemon juice and the worcestershire sauce. Let it boil.
7)Now pour this over the meat, and roast in moderatly hot oven(190° C, 375° F, Gas Mark 5) , for about 2 hours, basting regularly.
8)Now top the bones with cutlet frills.
9)Keep the tin aside, remove the fat from the juices and add wine and stock.
10)Now take a pan and boil the above, and season it well and serve with the pork.
11)Arrange the fried orange slices around the meat as garnish.