Vietnamese Pork with Orange Juice and Cilantro
October 14th, 2008
You may not accept that you can lose weight while on a diet which includes Vietnamese Pork with Orange Juice and Cilantro but it is obtainable. The key is to not eat Vietnamese Pork with Orange Juice and Cilantro or other high calorie beef/pork/lamb/veal every day but in moderation.
This is what I do, I allow myself rich food one day per week. I eat a calorie controlled diet for 6 days of the week, say 1200 to 1800 calories each day, and then 1 day, I eat whatever I want - without going crazy of course.
I have been eating like this for the last 2 weeks and it has enabled me to lose 5 kilos. I have not accelerated my exercise habits or taken any supplements or diet food. I have simply been careful of what I eat on most days and then eat whatever I like one day of the week.
I also believe it makes things easier if you have professional support when dieting and for that I joined the Biggest Loser club. They have numerous tools to show you how to monitor your progress and reach your goals.
On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat Thai food. I never imagined|thought|believed I could lose 5 kilos while eating Thai meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some Thai food, I suggest|advise|propose you make Vietnamese Pork with Orange Juice and Cilantro which is one of my favourite|most admired|most adored|best loved Thai recipes.
Vietnamese Pork with Orange Juice and Cilantro
Source: Nothing Fancy by Diana Kennedy
1 (2 1/2 pound) loin of pork, center cut, trimmed
of most but not all the fat
20 small cloves garlic, peeled
Sea salt and freshly ground black pepper
1/3 cup chopped cilantro stalks
1 1/2 cups chicken broth
4 bay leaves
4 whole allspice
Sauce
1 tablespoon unsalted butter
1 tablespoon fat skimmed from the pan juices
3 green onions, trimmed and finely
chopped, with most of the green parts
2 1/2 tablespoons lime juice
1/2 teaspoon dry mustard
Juice of 2 large oranges
1/4 cup finely chopped cilantro stalks
Preheat the oven to 350 degrees F and set the rack in the middle of the oven.
Make 20 incisions all over the pork with the point of a sharp knife and insert the cloves of garlic. Season the meat with salt and pepper to taste. Set the meat on a rack in a roasting pan and sprinkle the top thickly with the 1/3 cup chopped cilantro stalks. Put the broth, bay leaves and allspice in the roasting pan, and cover the pan tightly with foil so that no steam will escape.
Cook the meat until it is very tender but not falling apart, so that you can slice it easily ? about 3 1/2 to 4 hours. Set the meat aside on a warm dish for about 15 minutes. Slice the meat, cover with foil and keep warm in the oven.
Meanwhile, degrease the broth. Put the butter and 1 tablespoon of the skimmed fat in a saucepan and heat. Add the onions and 1 tablespoon of the lime juice and fry gently until soft. Add the remaining 1 1/2 tablespoons lime juice plus the skimmed pan juices (be sure to scrape the bottom of the pan well for all the scraps adhering to it), cover the pan and cook the sauce for about 5 minutes. Add the mustard, orange juice and the 1/4 cup chopped cilantro stalks. Cook, uncovered, for about 4 minutes longer. Pour some of the sauce over the meat and pass the rest in a separate dish.
Makes 5 to 6 servings.
You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.
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