Vietnamese Pork with Orange Juice and Cilantro
Vietnamese Pork with Orange Juice and Cilantro Source: Nothing Fancy by Diana Kennedy 1 (2 1/2 pound) loin of pork, center cut, trimmed of most but not all the fat 20 small cloves ...
Ingredients
- 1(2 1/2 pound) loin of pork, center cut, trimmed
- 20small cloves garlic, peeled
- 1/3cupchopped cilantro stalks
- 11/2 cups chicken broth
- 4bay leaves
- 4whole allspice
- 1tablespoonunsalted butter
- 1tablespoonfat skimmed from the pan juices
Directions
- 1
Vietnamese Pork with Orange Juice and Cilantro Source: Nothing Fancy by Diana Kennedy 1 (2 1/2 pound) loin of pork, center cut, trimmed of m
- 2
Make 20 incisions all over the pork with the point of a sharp knife and insert the cloves of garlic
- 3
Season the meat with salt and pepper to taste
- 4
Set the meat on a rack in a roasting pan and sprinkle the top thickly with the 1/3 cup chopped cilantro stalks
- 5
Put the broth, bay leaves and allspice in the roasting pan, and cover the pan tightly with foil so that no steam will escape
- 6
Cook the meat until it is very tender but not falling apart, so that you can slice it easily — about 3 1/2 to 4 hours
- 7
Set the meat aside on a warm dish for about 15 minutes
- 8
Slice the meat, cover with foil and keep warm in the oven