Country of origin: Ecuador

3 tablespoon butter
1 large onion, finely chopped
1 clove garlic, minced
3-pound loin of pork, boned salt, freshly ground pepper
1 tablespoon grated orange rind
1 fresh hot red or green pepper, seeded and ground, or 1 teaspoon hot pepper sauce such as Tabasco
2 cups orange juice chicken stock
2 teaspoons cornstarch

Heat the butter in a skillet and saute the onion and garlic until the onion is soft. With a slotted spoon transfer the onion and garlic to a flameproof casserole large enough to hold the pork loin. Season the pork with salt and pepper and brown all over in the fat remaining in the skillet. Add the pork to the casserole with the grated orange rind, the hot pepper or hot pepper sauce, orange juice, and enough stock barely to cover. Bring to a bare simmer and cook, covered, over very low heat for about 2 hours, or until the meat is tender. Put the meat on a serving platter, slice it, and keep it warm. Measure the liquid in the casserole and reduce it over brisk heat to 2 cups. Mix the cornstarch with a little water and stir it into the sauce. Cook, stirring, over moderate heat until the sauce is lightly thickened. Spoon a little of the sauce over the pork and serve the rest separately in a sauceboat. Accompany the pork with a salad made of cooked sliced beets, carrots, and potatoes in a vinaigrette sauce made with a teaspoon of Dijon mustard. If liked, toss the vegetables separately in the vinaigrette sauce and arrange them in heaps on a bed of lettuce leaves on a platter. Or serve with plain rice and green vegetable.