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Pork With Celery & Orange

Pork With Celery & Orange recipe image
This International main features lean pork belly and pig's kidneys, complemented by the bright acidity of oranges and the earthy crunch of celery. The dish delivers a hearty, protein-packed satisfaction with aromatic, well-seasoned flavors that balance savory depth with citrus freshness. The combination of pork and kidneys is traditional in many European cuisines, offering a rich taste profile that is both comforting and complex. Great for weeknight dinners or when you want something satisfying for the whole family, this recipe transforms humble ingredients into a memorable meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 274.0
Description
This International main features lean pork belly and pig's kidneys, complemented by the bright acidity of oranges and the earthy crunch of celery. The dish delivers a hearty, protein-packed satisfaction with aromatic, well-seasoned flavors that balance savory depth with citrus freshness. The combination of pork and kidneys is traditional in many European cuisines, offering a rich taste profile that is both comforting and complex. Great for weeknight dinners or when you want something satisfying for the whole family, this recipe transforms humble ingredients into a memorable meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 3/4 pound Lean end belly of pork
  • 2 Pig's kidneys, (5 oz each)
  • 3 small Oranges
  • 1 Head Of celery
  • 1 Onion
  • 2 Garlic Cloves; crushed
Directions
  1. 1
    Halve and core the pig's kidneys, removing any visible fat and glands.
  2. 2
    Soak the kidneys in acidulated water (water with a splash of vinegar or lemon juice) for 1 hour to remove any strong flavor, then drain and pat dry.
  3. 3
    Bone the pork belly, reserving the rind, and cut the flesh into large cubes.
  4. 4
    Grate the zest from all 3 oranges and squeeze the juice from 2 of them.
  5. 5
    In a large saucepan, combine the pork cubes, kidneys, reserved rind, onion, garlic, celery, bay leaf, rosemary, and parsley.
  6. 6
    Add enough yeast extract dissolved in hot water to just cover the meat and vegetables.
  7. 7
    Bring to a boil, then reduce heat and simmer gently for about 1 hour until the pork and kidneys are tender.
  8. 8
    Remove the meat and vegetables from the liquid, discarding the rind, bay leaf, and herbs if desired.
  9. 9
    Strain the cooking liquid and set aside.
  10. 10
    In a frying pan, heat dripping or oil over medium-high heat.
  11. 11
    Dust the pork and kidney pieces lightly in flour and fry until golden brown on all sides.
  12. 12
    Return the fried meat to the saucepan with the strained liquid and orange juice.
  13. 13
    Stir in the orange zest and bring to a simmer, cooking for another 15 minutes to allow flavors to meld.
  14. 14
    Adjust seasoning with salt and pepper to taste before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 274.0kcal
% Daily Value *
Total Fat 14.1g22%
Saturated Fat 5.0g25%
Cholesterol 79.5mg27%
Sodium 89.1mg4%
Total Carbohydrate 8.0g3%
Dietary Fiber 2.3g10%
Sugars 4.9g
Protein 27.8g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork, kidneys, celery, orange, citrus, savory, international, main course, pork belly, offal, braised, garlic, onion, yeast extract, bay leaf, rosemary, parsley, weeknight dinner, comfort food, traditional
Read it online: https://www.chefs-mate.com/recipe/pork-with-celery-orange/