Quizzes & Puzzles16 mins ago
Eskdalepork
3 Answers
M&S cookbook a few years ago had a recipe for this belly pork orange thats all i can remember
Answers
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I couldn't find what you are looking for, but I found this for you - maybe you will enjoy it too - or even adapt it to what you wanted.
Orange Pork
INGREDIENTS
15 ml vegetable oil
455 g boneless pork chops
160 ml orange juice
60 ml soy sauce
20 g white sugar
10 ml water
3 g cornstarch
DIRECTIONS
Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.
Orange Pork
INGREDIENTS
15 ml vegetable oil
455 g boneless pork chops
160 ml orange juice
60 ml soy sauce
20 g white sugar
10 ml water
3 g cornstarch
DIRECTIONS
Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.
Braised belly of pork
by Michael Caines
from Saturday Kitchen
Serves 4
Ingredients
1 x 1kg/2�lb piece of belly pork
1 orange peel
10 juniper berries
1 star anise
10g/�oz peppercorns
10g/�oz ginger peel
1 onion, cut in half and stud each half with 3 cloves
6 shallots, peeled
4 carrots, cut in half lengthways
8 garlic cloves, peeled
2 large leeks, cut into 5cm/2in pieces
1 tsp chicken bouillon
1L/1�pt chicken stock
bouquet garni (parsley stalks, thyme, bay leaf and celery bound with leek)
3L/5�pt water
Method
1. Wrap the orange peel, juniper berries, star anise, peppercorns and
ginger peel into a piece of muslin cloth and tie with cotton into a moneybag.
2. Place the moneybag and the remaining ingredients into a saucepan of
water and bring to the boil.
3. Immediately reduce to a very gentle simmer and be careful not to boil.
4. Cook for 2-3 hours and then allow too cool.
5. Remove the belly of pork from its cooking liquid and place on a chopping board.
6. Remove excess fat and slice into required portions.
7. Drain the vegetables off through a colander or sieve, keeping back the bouillon (liquid).
8. Cut up the vegetables into smaller pieces and then place back into the strained
bouillon along with the sliced belly of pork.
To Serve:
1. Simply reheat the meat and vegetables in the bouillon and place some crushed new
potatoes (see separate recipe for Cornish Crushed Potatoes) into the middle of a large bowl.
2. Garnish the vegetables around and then place three slices of belly pork on top of
by Michael Caines
from Saturday Kitchen
Serves 4
Ingredients
1 x 1kg/2�lb piece of belly pork
1 orange peel
10 juniper berries
1 star anise
10g/�oz peppercorns
10g/�oz ginger peel
1 onion, cut in half and stud each half with 3 cloves
6 shallots, peeled
4 carrots, cut in half lengthways
8 garlic cloves, peeled
2 large leeks, cut into 5cm/2in pieces
1 tsp chicken bouillon
1L/1�pt chicken stock
bouquet garni (parsley stalks, thyme, bay leaf and celery bound with leek)
3L/5�pt water
Method
1. Wrap the orange peel, juniper berries, star anise, peppercorns and
ginger peel into a piece of muslin cloth and tie with cotton into a moneybag.
2. Place the moneybag and the remaining ingredients into a saucepan of
water and bring to the boil.
3. Immediately reduce to a very gentle simmer and be careful not to boil.
4. Cook for 2-3 hours and then allow too cool.
5. Remove the belly of pork from its cooking liquid and place on a chopping board.
6. Remove excess fat and slice into required portions.
7. Drain the vegetables off through a colander or sieve, keeping back the bouillon (liquid).
8. Cut up the vegetables into smaller pieces and then place back into the strained
bouillon along with the sliced belly of pork.
To Serve:
1. Simply reheat the meat and vegetables in the bouillon and place some crushed new
potatoes (see separate recipe for Cornish Crushed Potatoes) into the middle of a large bowl.
2. Garnish the vegetables around and then place three slices of belly pork on top of
1 to 3 of 3
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