Cumberland Pork Recipe
Ingredients
| Boneless pork | 1 Kilogram, trimmed | |
| Onions | 450 Gram | |
| Oil | 2 Tablespoon | |
| Plain flour | 4 Tablespoon | |
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| Oranges | 2 | |
| Red wine | 300 Milliliter | |
| Grated rind - of 1 orange | ||
| Redcurrant jelly - 100 g/4 oz | ||
| Orange slices - few | ||
| Sprigs of watercress - few | ||
Directions
MAKING
1) In a wok, saute the pork and onions in heated oil, stirring frequently, until the pork is browned.
2) Stir in the flour, sat and pepper, cook for 1 minute.
3) Pour in the orange juice and wine, then bring to a boil.
4) Stir in the orange rind and redcurrant jelly, stir until the jelly dissolves.
5) Then simmer over a low heat for 15 minutes, or until the pork is tender.
SERVING
6) Transfer the Cumberland Pork on a heated serving dish, garnish with the orange slices and watercress sprigs and serve immediately.
1) In a wok, saute the pork and onions in heated oil, stirring frequently, until the pork is browned.
2) Stir in the flour, sat and pepper, cook for 1 minute.
3) Pour in the orange juice and wine, then bring to a boil.
4) Stir in the orange rind and redcurrant jelly, stir until the jelly dissolves.
5) Then simmer over a low heat for 15 minutes, or until the pork is tender.
SERVING
6) Transfer the Cumberland Pork on a heated serving dish, garnish with the orange slices and watercress sprigs and serve immediately.
Chef
