First, pare the rind from an orange using a vegetable peeler, scrape off any white pith with a sharp knife, and cut
into thin matchsticks. Put into a small saucepan with a little water, bring to a boil and simmer for 2 – 3 minutes,
drain and repeat with another batch of clean water. Drain again and set aside. (This double blanching removes any
bitterness and softens the peel.) Season pork steaks with a little salt and freshly ground black pepper and brown
on both sides in hot olive oil. Remove and set aside, keeping warm. Fry a finely chopped shallot and a crushed clove
of garlic for a few minutes, until softened, then add a small glass of dry white wine, the juice from the orange and
the orange peel and bring to a simmer. Add back the pork steaks and simmer until the sauce thickens and the pork is
fully cooked. Serve with rice garnished with chopped parsley, and a green veg.