Three-quarters cup of ground pork (150g)
One tablespoon of butter
Half teaspoon of black pepper
A quarter teaspoon of ground cinnamon
Half teaspoon of salt
Half teaspoon of soy sauce
Half teaspoon of grated ginger
Two medium oranges (400g), peeled and segmented
Small Anaheim pepper, cut into rings (for garnish)
Three-quarters cup of ground pork (150g)
One tablespoon of butter
Half teaspoon of black pepper
A quarter teaspoon of ground cinnamon
Half teaspoon of salt
Half teaspoon of soy sauce
Half teaspoon of grated ginger
Two medium oranges (400g), peeled and segmented
Small Anaheim pepper, cut into rings (for garnish)
In a large skillet, cook the pork with butter and black pepper over high heat, stirring constantly, until the meat is tender (about 5 minutes)
Add the cinnamon, salt, soy sauce, and ginger
Remove from heat and reserve
Cut each orange into three gremolata and cut each segment in half lengthwise, without separating the halves completely like a butterfly
Open carefully, remove any visible seeds and place the pork on top using a spoon
Garnish with rings of Anaheim pepper and serve warm
116 calories per serving
