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Red cerdo chunks

    2 kg. pork chops (or other)
    100ml. rum or brandy or even citrus liqueur.
    The juice of 4 oranges.
    60g. of butter.
    6 cloves of garlic
    1 to 2 Onions (optional)
    1 lemon or bitter orange
    A small cup of oil

Pork is the most typical meat in Cuban cuisine. There are a number of methods of preparation for the pleasure of the most exquisite palate of the most common of mortals. Today we have pork and oranges too. Of course, other parts of the pig can also be used to make this dish, as long as there is not too much fat.
We will then simply make a piece of pork with orange in a saucepan.

Method of preparation:
Remove the fat from the chops.
Preferably marinate the pork chops from the day before. The marinade involves adding salt, crushed garlic, pepper and bitter orange or lemon juice.
In a frying pan, melt the butter and lightly brown the chops on both sides.
Once the meat is sealed, add the marinade and lower the heat to cook thoroughly. Pour in half the rum and when it has evaporated, add some of the orange juice. Cook for 15 to 20 minutes with a little water or cooking wine.
When we notice that the juice has reduced, add the onion chopped into rings, and turn the chops so that both sides are nicely browned.
Cook the rest of the orange juice separately in 2 tablespoons of water and the other part of the brandy in another saucepan.
Let this broth reduce and pour this sauce over the chops. Sprinkle with pepper to finish, if you prefer a spicy taste.
The chops are served with white rice and black or red beans, or with congrí rice and tostones, or grilled taro... and even better if there was a nice cold beer too.

Red cerdo chunks
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