{"id":14959,"date":"2026-10-29T10:05:00","date_gmt":"2026-10-29T09:05:00","guid":{"rendered":"https:\/\/elfornerdealella.com\/?p=14959"},"modified":"2026-10-29T07:44:36","modified_gmt":"2026-10-29T06:44:36","slug":"secreto-de-cerdo-a-la-naranja","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/secreto-de-cerdo-a-la-naranja\/","title":{"rendered":"Secreto de Cerdo a la Naranja"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Secreto de Cerdo a la Naranja. Sorprende a todos con este exquisito secreto de cerdo a la naranja con reducci\u00f3n de Pedro Xim\u00e9nez. Esta receta de cocina combina la textura tierna del secreto con una salsa de naranja vibrante y el cuerpo de un buen vino dulce. Descubre c\u00f3mo lograr una carne jugosa y un glaseado brillante que convertir\u00e1 tu cocina en un restaurante de lujo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div style=\"position: relative; padding-bottom: 56.25%; height: 0; overflow: hidden; max-width: 100%;\">\n  <iframe \n    src=\"https:\/\/www.youtube.com\/embed\/ZSX66O0E5D4\" \n    title=\"YouTube v\u00eddeo player\" \n    frameborder=\"0\" \n    allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" \n    allowfullscreen\n style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\">\n  <\/iframe>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS PER A DUES PERSONES:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 gr. Secreto Ib\u00e9rico de Cerdo<\/li>\n\n\n\n<li>Zumo de 2 Naranjas<\/li>\n\n\n\n<li>150 gr. Xampinyons<\/li>\n\n\n\n<li>1 Ceba<\/li>\n\n\n\n<li>2 dents d&#039;all<\/li>\n\n\n\n<li>100 ml. Vino Pedro Ximenez<\/li>\n\n\n\n<li>Oli d&#039;Oliva<\/li>\n\n\n\n<li>Sal i Pebre<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Picaremos la cebolla en juliana. Cortaremos en discos los ajos. Los champi\u00f1ones los hemos lavado y los cortaremos.<\/li>\n\n\n\n<li>Rallaremos la piel de una naranja. Haremos el zumo de naranja con las dos naranjas.<\/li>\n\n\n\n<li>Salpebrarem la carn pels dos costats.<\/li>\n\n\n\n<li>Freiremos r\u00e1pidamente la carne por los dos lados con el aceite muy caliente. Reservaremos.<\/li>\n\n\n\n<li>En el mismo aceite, pero con el fuego bajo echaremos los ajos y antes de que se doren agregaremos la cebolla y un poco de sal. Removeremos y rehogaremos la cebolla durante unos 4 minutos y agregaremos los champi\u00f1ones. Removeremos y coceremos unos 4 minutos m\u00e1s.<\/li>\n\n\n\n<li>Incorporaremos la ralladura de la naranja y el vino y dejaremos reducir el alcohol durante unos 2 minutos m\u00e1s.<\/li>\n\n\n\n<li>Agregaremos el zumo de naranja y cocinaremos un par de minutos m\u00e1s.<\/li>\n\n\n\n<li>Incorporaremos la carne y cocinaremos todo junto, siempre con el fuego bajo, durante unos 8 minutos.<\/li>\n\n\n\n<li>Si la salsa nos queda un poco l\u00edquida se le puede echar una cucharadita de maicena disuelta en un poco de agua.<\/li>\n\n\n\n<li>Os aconsejo que ve\u00e1is nuestro v\u00eddeo de Secreto de Cerdo a la Naranja para una mejor comprensi\u00f3n de todo lo explicado.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Secreto de Cerdo a la Naranja. Sorprende a todos con este exquisito secreto de cerdo a la naranja con reducci\u00f3n de Pedro Xim\u00e9nez. Esta receta de cocina combina la textura tierna del secreto con una salsa de naranja vibrante y el cuerpo de un buen vino dulce. Descubre c\u00f3mo lograr una carne jugosa y un [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14961,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[92],"tags":[5299,5219],"class_list":["post-14959","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","tag-secreto-de-cerdo-a-la-naranja","tag-secreto-iberico"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/14959","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=14959"}],"version-history":[{"count":1,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/14959\/revisions"}],"predecessor-version":[{"id":14960,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/14959\/revisions\/14960"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/14961"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=14959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=14959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=14959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}