Streaky pork with mandarin sauce recipe
information
Belly of pork is sold in supermarkets cut into rashers and is often labelled 'streaky pork rashers'. If buying from the butcher, ask him to cut the belly of pork into rashers.
ingredients
500 g (1 lb) lean belly of pork rashers, rind, bones and excess fat removed, and cut in half across
1 tablespoon vegetable oil
1 large onion, sliced
300 g (11 oz) can mandarin orange segments, drained with juice reserved
about 150 ml (1/4 pint) chicken stock
1/4 teaspoon ground ginger
1 tablespoon lemon juice or vinegar
1 green pepper, deseeded and chopped
salt and freshly ground black pepper
1 tablespoon cornflour
2 tablespoons water
1 tablespoon vegetable oil
1 large onion, sliced
300 g (11 oz) can mandarin orange segments, drained with juice reserved
about 150 ml (1/4 pint) chicken stock
1/4 teaspoon ground ginger
1 tablespoon lemon juice or vinegar
1 green pepper, deseeded and chopped
salt and freshly ground black pepper
1 tablespoon cornflour
2 tablespoons water
method
1. Heat the oil in a large frying-pan. Add the pork and fry over moderate heat for 5 minutes turning, until brown on both sides.
2. Add the onion to the pan and fry for a further 5 minutes until the onion is soft. Pour off excess fat from the pan.
3. Make up the reserved fruit juice to 300 ml (1/2 pint) with the chicken stock and pour into the pan. Add the ginger, lemon juice and green pepper and season to taste with salt and pepper. Bring to the boil, then lower the heat, cover, and simmer for 30-40 minutes until the pork is cooked (the juices run clear when the meat is pierced with a skewer).
4. Remove from the heat. Blend the cornflour with the water, then stir in a little of the liquid from the pan. Pour back into the pan and bring to the boil, stirring constantly, then simmer for 3 minutes until the liquid is thick and has a smooth consistency. Add the mandarin orange segments and stir carefully to coat in sauce.
5. Turn into a warmed serving dish and serve at once.
2. Add the onion to the pan and fry for a further 5 minutes until the onion is soft. Pour off excess fat from the pan.
3. Make up the reserved fruit juice to 300 ml (1/2 pint) with the chicken stock and pour into the pan. Add the ginger, lemon juice and green pepper and season to taste with salt and pepper. Bring to the boil, then lower the heat, cover, and simmer for 30-40 minutes until the pork is cooked (the juices run clear when the meat is pierced with a skewer).
4. Remove from the heat. Blend the cornflour with the water, then stir in a little of the liquid from the pan. Pour back into the pan and bring to the boil, stirring constantly, then simmer for 3 minutes until the liquid is thick and has a smooth consistency. Add the mandarin orange segments and stir carefully to coat in sauce.
5. Turn into a warmed serving dish and serve at once.
serving amount
serves 4
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