Pork shoulder in blood orange smoky pimenton sauce

 

Pork shoulder in blood orange smoky pimenton sauce

Pork shoulder in blood orange smoky pimenton sauce

 

While organic blood orange is still available to order, I keep on using it as an ingredient in dishes. Blood orange has richer dimension of flavor than orange, and partners well with a smoky aroma.

1. Season pork shoulder chop with soy sauce, salt, brown sugar, pimenton, quartered and thinly sliced blood orange and rice wine.

2. Stew pork with all the seasoning in a pan with lid on, 7 minutes each side for this 1 inch thick chop.

3. Take chop out to slice thin before serving, reduce sauce/adjust seasoning before pouring on the plate.