Pork & orange casserole
Ingredients for four:
Diced pork 500 g
Onion 1 large
Fresh orange and orange juice
Mushrooms 50 g
Peas
Cornflour
Cointreau
Method:
Fry the onion, add the pork and seal. Place in a casserole dish with the fresh pieces of orange. Add mushrooms and peas. Cover in orange juice and heat for 1.5 to 2 hours at 160°C..
For the sauce, pour off some liquid into a pan, add cornflour and Cointreau. Stir until thick and pour over the meat. Serve with potatoes or rice.
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