Pork in orange sauce

Pork in orange sauce (from The Tapas cookbook)

2 T olive oil
small onion, sliced fine
1 ½ lb pork, cut into 1 inch cubes
¾ c orange juice (preferably fresh)
grated rind of two oranges
¾ c chicken broth
2 green chiles, chopped, or 2 tsp chili paste
1 tsp garlic, crushed
1 T cilantro or parsley, chopped
2 tsp corn starch
1 T cold water

In a large skillet, heat the oil. Saute the onion until soft and golden. Place aside.
Add the pork to the pan and cook, turning until it is browned on all sides.
Combine the orange rind, orange juice, broth, chile, garlic, and cilantro or parsley, and pour over the pork. Bring to a boil and add the onion slices. Simmer for 10 minutes.
Mix the cornstarch and water; add to the sauce and allow to thicken.
Serve with brown rice.