• 500 gms trim pork steak
  • flour
  • 1-2 Tbsp butter
  • 1 large kumara, peeled and diced
  • 2 celery stalks, sliced
  • 2 onions, sliced
  • 2 tsp beef stock powder
  • 1 1/2 cups orange juice
  • 1/2 tsp grated orange rind
  • freshly ground black pepper
  • 2 tbsp cornflour
  • 3 tbsp water
  • chopped fresh herbs

Cut the pork into bite size pieces, coat pieces in flour. Heat the butter in a frying pan, add the pork and cook over a moderate heat until brown on all sides.

Place in a casserole dish with the kumara and celery. Add the onion to the pan and cook over a low heat for 2-3 mins. Add the stock powder, orange juice and rind. Bring to the boil, stirring, then pour over the pork. Season with black pepper. Cover.

Cook in a preheated oven at160 °C for 1 1/2 hours. Combine the cornflour and water and stir into casserole. Return to the oven and cook for a further 30 mins or until pork is tender. Serve sprinkled with chopped fresh herbs.

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