Pork Roast with Orange-Mango and Onion
Serves 2
  • 250 grams pork butt / pork shoulder
  • 1 medium red onion, peeled and sliced
  • 250 ml orange-mango / orange / apple juice (1 cup)
  • 60 ml water / stock (1/4 cup)
  • 1 bay leaf
  1. Season the pork both sides generously with salt and black pepper. Add oil into a pot and heat until very hot over high heat. Sear the meat on both sides on medium-high heat until well-browned. Turn down the heat to medium and add in the sliced onion. Cook until the onion is translucent and has softened.
  2. Add in the juice, water (or stock) and bay leaf. Turn up the heat, cover and bring it to a boil. Reduce the heat to low and simmer gently for 1½ to 2 hours, flipping the meat occasionally. The sauce should have reduced and thickened.
  3. Remove the meat and slice it thinly. Transfer the meat onto a serving plate. If the sauce is not thickened enough, boil and reduce the sauce. Season to taste, if needed, and spoon the sauce over the meat. Serve immediately with rice or other sides.
Naggy Notes
- Adapted from The Pioneer Woman's PorkĀ Roast with Apples and Onions
Recipe by Foodie Baker at https://www.foodiebaker.com/pork-roast-with-orange-mango-and-onion/