Pork Steaks with Chile Orange Sauce

Ingredients

Copyright 2001 by Lynne Rossetto Kasper.

Serves 4 and doubles easily

Ron Bechtol, a gifted cook who divides his time between San Antonio and his home in Mexico, made a pork dish with a chili/orange marinade that inspired my own improvisation on his theme. Marinate the pork overnight, if possible. Serve with rice, a green salad with jicama, and warm corn tortillas. We roll up pieces of the pork with their sauce, along with bits of salad, in the tortillas. Unorthodox, but delicious.

Marinade:

• 2 large dried Ancho chilies

• 4 cloves garlic

• 1/4 teaspoon each salt and freshly ground black pepper

• 1 packed tablespoon brown sugar

• Zest of one large orange

• Juice and pulp of one large orange

• 1/3 cup dry white wine

• 1 tablespoon vegetable oil

• 1 cup water

• 4 well-marbled pork steaks, cut 1-inch thick, from the shoulder or sirloin

• Vegetable oil

1. Lightly toast the chilies under the broiler or over a gas flame a few seconds, or until aromatic. Remove stems and most of the seeds (if you like hotter food, leave seeds in the mix) and cover with hot water. Soak 20 minutes.

2. Drain chilies and combine in a blender with remaining ingredients except pork and second quantity of vegetable oil. Purée. Place pork in a heavy plastic bag, add marinade, and seal bag. Refrigerate 8 to 24 hours.

3. To cook, drain pork, reserving marinade, and pat dry. Lightly film a 12-inch sauté pan with vegetable oil. Set pan over medium-high heat. Arrange pork steaks in pan in a single layer. Lightly brown on both sides. Reduce heat to medium-low, add marinade and simmer very gently about 15 minutes, or until pork is cooked through and tender.

4. Serve by lifting pork from the sauce to a warm platter. If sauce is weak, boil down to intensify flavors. Taste for seasoning and pour over the meat. Serve hot.

Instructions