Pork with celery & orange
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Pork with celery & orange
  Pork    Celery    Orange  
Last updated 6/12/2012 12:45:08 AM. Recipe ID 4820. Report a problem with this recipe.
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      Title: Pork with celery & orange
 Categories: Meats, Main dish
      Yield: 4 Servings
 
  1 3/4 lb Lean end belly of pork
      2    Pig's kidneys, (5 oz each)
      3 sm Oranges
      1    Head of celery
      1    Onion
      2    Garlic cloves; crushed
           Parsley and rosemary
      1    Bay leaf
           A little yeast extract
           Flour and dripping
 
  Halve and core the kidneys.  Soak them in acidulated water for 1 hour
  then drain and dry.  Bone the pork, reserve the rind and cut the
  flesh (there should be at least 1 lb.) into large cubes.  Grate the
  zest of all 3 oranges and squeeze the juice from 2.  Measure the
  juice and add enough yeast extract dissolved in hot water to make 8
  fl. oz. of liquid in total.
  
  Seal the pork briskly in a little hot fat and transfer to a casserole.
  Slice the kidneys thickly, dust with flour, brown in the hot fat and
  add to the casserole.  Tie together 3 sprigs of rosemary, 6 bruised
  parsley stalks and a bay leaf, and bury the bouquet among the meats.
  Roughly chop the onion and fry it briefly.  Sprinkle on 1-1/2
  tablespoons flour and pour on the liquid.  Bring to the boil,
  stirring, and add to the casserole. Add plenty of salt and pepper,
  the crushed garlic and orange zest. Cut the celery into large chunks
  and add it to the casserole - do not stir it in. Lay the pork rind,
  fat side down, on top of the celery, and put a sheet of greaseproof
  paper over that.  Cover with the lid and cook at 325 F (160 C) gas
  mark 3 for 1-1/2 hours, then at 300 F (150 C) gas mark 2 for a further
       45    minutes.
  
  Remove and discard the paper, rind and bouquet of herbs.  Stir the
  casserole to mix the ingredients and add the flesh of the reserved
  orange, cut into V-shaped segments and ruthlessly stripped of all
  membrane.  Cover with fresh greaseproof paper and the lid; cool
  quickly and chill overnight.
  
  Remove surface fat and reheat the casserole gently but thoroughly for
  serving.  Check seasoning and garnish with fresh chopped parsley.
  




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Recipe ID 4820 (Apr 03, 2005)

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