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- Ingredients:
- 3 - 4 pounds boneless country-style pork ribs
2 cups (or more) water
1 - 1 1/2 cups fresh orange juice
6 garlic cloves, peeled
2 teaspoons salt
1 teaspoon grated orange zest
¼ cup brandy
Procedure:
1. Cut boneless pork ribs crosswise into thirds. Cut off any large chunks of fat from the pork and set aside. (Leave small pieces of fat attached to the pork.)
2. In a deep 12-inch skillet or Dutch oven, combine the pork, reserved fat, 2 cups water, orange juice, garlic, salt, and orange zest. Bring to a boil over medium high heat. Reduce heat to low, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes. (You will want the pot to simmer very gently, not boil rapidly, which will make the meat tough. )Add more water ¼ cup at a time if necessary to keep the pork partially submerged in liquid.
3.When the pork is tender, uncover and then increase the heat and boil until the liquid is reduced by half, about 10 minutes. Stir in the brandy and boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool the meat slightly and discard any loose pieces of fat. Tear meat into strips and enjoy!
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