flour for coating
salt
pepper
575 g (1 1/4 lb) boneless pork, cut into 2.5 cm (1 inch) cubes
2 tbsp (25 g) 1 oz butter
1 small onion, chopped
1 green pepper, cored, seeded and chopped
juice of 2 oranges
1/2 teaspoon grated orange rind
1 tablespoon Worcestershire sauce
2/3 cup (150 ml) 1/4 pt stock
orange segments to garnish
salt
pepper
575 g (1 1/4 lb) boneless pork, cut into 2.5 cm (1 inch) cubes
2 tbsp (25 g) 1 oz butter
1 small onion, chopped
1 green pepper, cored, seeded and chopped
juice of 2 oranges
1/2 teaspoon grated orange rind
1 tablespoon Worcestershire sauce
2/3 cup (150 ml) 1/4 pt stock
orange segments to garnish
method
1. Mix the flour with the salt and pepper and use to coat the cubes of pork.
2. Melt the butter in a frying pan and add the onion and green pepper.
3. Fry until softened. Add the pork and continue frying until the cubes are lightly browned on all sides.
4. Stir in the orange juice and rind, Worcestershire sauce and stock and bring to the boil.
5. Simmer for 30 minutes, stirring occasionally.
6. Garnish with the orange segments and serve with a green salad.
2. Melt the butter in a frying pan and add the onion and green pepper.
3. Fry until softened. Add the pork and continue frying until the cubes are lightly browned on all sides.
4. Stir in the orange juice and rind, Worcestershire sauce and stock and bring to the boil.
5. Simmer for 30 minutes, stirring occasionally.
6. Garnish with the orange segments and serve with a green salad.
serving amount
serves 4 - 5
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
