Method of preparation

Wash the meat, dry it, and rub with the “Budjak salt with paprika” seasoning. Cover the meat with sliced into half rings onion and leave it to marinate for 3-4 hours.

Take the onion used for margination and put it on the bottom of the baking sheet, place the meat on it, cover with foil and roast in the oven at a temperature of ~ 180°C for ~ 1.5 hours.

For Orange Syrup:

Wash and dry oranges. Using a fine grater, remove the zest from 2 oranges. Then cut the oranges in halves and squeeze the juice from both halves.

Peel the ginger root and grate it.

In a bowl combine orange juice, zest, ginger, soy sauce and honey.

Mix well and put on medium heat.

Boil the syrup, stirring, until thickened.

Remove your meat from the oven, pour part of the syrup over it and roast for another ~ 5-10 minutes.

Cut the cooked pork into slices of approx. 1 cm, put them on lettuce leaves and decorate with the half rings of the 3rd orange. Serve orange sauce in a separate bowl.