750 g (1 1/2 lb) lean stewing pork, trimmed and cut into 2.5 cm (1 inch) cubes
25 g (1 oz) plain flour
salt and freshly ground black pepper
2 tablespoons vegetable oil
25 g (1 oz) margarine or butter
1 onion, chopped
1 green pepper, deseeded and sliced
1 clove garlic, crushed (optional)
300 ml (1/2 pint) chicken stock
300 g (11 oz) can mandarin orange segments, drained, with syrup reserved
1 tablespoon wine vinegar
1 tablespoon soy sauce
2 tomatoes, skinned and chopped
25 g (1 oz) plain flour
salt and freshly ground black pepper
2 tablespoons vegetable oil
25 g (1 oz) margarine or butter
1 onion, chopped
1 green pepper, deseeded and sliced
1 clove garlic, crushed (optional)
300 ml (1/2 pint) chicken stock
300 g (11 oz) can mandarin orange segments, drained, with syrup reserved
1 tablespoon wine vinegar
1 tablespoon soy sauce
2 tomatoes, skinned and chopped
method
1. Put the flour in a polythene bag and season with salt and pepper. Place the pork in the bag and shake until the meat is well coated with
flour. Reserve any flour remaining in the bag.
2. Heat the oil and margarine in a flameproof casserole, add the onion, green pepper and garlic, if using, and fry over gentle heat for 5 minutes until the onion is soft and lightly coloured. Remove with a slotted spoon and set aside.
3. Add the pork to the pan together with any flour remaining in the bag. Fry over brisk heat for 4 - 5 minutes, turning constantly until browned on all sides.
4. Gradually blend in the chicken stock, mandarin orange syrup, vinegar and soy sauce. Return the cooked vegetables to the pan, bring to the boil and simmer for 2 - 3 minutes, stirring constantly. Add salt and pepper to taste.
5. Lower the heat cover the pan and simmer very gently for about 1 1/2 hours or until the pork is tender. Add the orange segments and chopped tomatoes and cook for a further 5 minutes. Taste and adjust seasoning, then transfer to a warmed serving dish. Serve hot.
flour. Reserve any flour remaining in the bag.
2. Heat the oil and margarine in a flameproof casserole, add the onion, green pepper and garlic, if using, and fry over gentle heat for 5 minutes until the onion is soft and lightly coloured. Remove with a slotted spoon and set aside.
3. Add the pork to the pan together with any flour remaining in the bag. Fry over brisk heat for 4 - 5 minutes, turning constantly until browned on all sides.
4. Gradually blend in the chicken stock, mandarin orange syrup, vinegar and soy sauce. Return the cooked vegetables to the pan, bring to the boil and simmer for 2 - 3 minutes, stirring constantly. Add salt and pepper to taste.
5. Lower the heat cover the pan and simmer very gently for about 1 1/2 hours or until the pork is tender. Add the orange segments and chopped tomatoes and cook for a further 5 minutes. Taste and adjust seasoning, then transfer to a warmed serving dish. Serve hot.
serving amount
serves 4
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