This is actually a leftover meal from some orange and ginger braised country style pork ribs. (Here’s good visual explanation of pork cuts) The leftover meat was pulled off with a fork (traditonal pulled pork would be much more ripped up than appears in this shot) and sauteed in some carmelized onions, then some good barbeque sauce was added. In this case it was Country Bob’s. Then the meat was spooned into rolls and popped into a hot oven for 5 minutes. The rolls are homemade but that’s another post. Here’s the orange ginger recipe though-
3-4 lb package of country style pork ribs
3 oranges
1 can of pineapple bits, with juice
1/2 cup brandy
1/2 cup of mirin
1/2 cup of orange juice
4 dried chili peppers, thai if you can get them
3 garlic cloves, minced
5 cloves
6-7 black cardamom pods, cracked
1 T ginger, grated
1 tsp nutmeg
salt
The ribs could probably use some marinating time, but since these braise for so long, I don’t bother. I brown the pork, and put in a big broiling pan, just covering the meat with the liquid ingredients, including the pineapple and juice. Add some water is you need to. I microplaned the zest of the oranges, then peeled, pitted and adding them to the pan. All of the other ingredients were added and it went into a 325 F oven for around an hour and 15 minutes, then the pork was flipped over and cooked for another hour and 15 minutes. The pan liquid was skimmed of some fat, put in a pan and simmered with some cream for a finished sauce.