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Cuban pork with a sticky citrus glaze
Fruit and vegetables
2 large
oranges
: grated zest of 1
orange
, juice and squeezed shells of both
1
grapefruit
, juice only
2
limes
, juice squeezed, reserving the shells
6
garlic
cloves, peeled
Tins, packets and jars
2 tbsp Seville orange
marmalade
Cooking ingredients
50ml/2fl oz
vegetable stock
1 tbsp dried or freshly chopped
oregano
1 tbsp ground
cumin
1 tbsp
soy sauce
1 tbsp
olive oil
2 tbsp freshly ground
black pepper
good pinch
sea salt
Baking and patisserie
cooked rice or warmed tortilla
wraps
, to serve
Meat, fish and poultry
600g/1lb 5oz skinless, boneless
pork shoulder
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