For me, this recipe was a surprise the first time I saw it. I haven’t thought before of proper food with fruits. In my mind, fruits go with desserts, not other dishes. When I tasted this meal, I liked it. And I think you would agree if you are open to try. Plus, you can cook it ahead so if you want to eat it next day, all you have to do is to put the casserole in the preheated oven and this is it. Simple and easy. I have to say that I have found this recipe in Ann Ager’s book “Cooking in a hurry” edited in 1980 and I cooked it some years ago when I was in London. I would like to cook it again, someday. 🙂
Braised pork in orange sauce
Advanced preparation and cooking time: 45 min.
Preparation and cooking time on the day: 40 min.
- 2 medium onions, peeled and chopped
- 3 tbsp oil
- 500 g (1 1/4 lb) pork fillet, cubed seasoned flour
- 300 ml (1/2 pint) pure orange juice
- 150 ml (1/4 pint) chicken stock (or water if you don’t have stock)
- 225 g (8 oz) carrots, peeled and grated
- pinch of ground cinnamon
- freshly ground black pepper
- 2 oranges, peel and pith removed, cut into segments
- 150 ml (1/4 pint) double cream
- 2 tbsp chopped walnuts
- Fry the chopped onion in the oil for 3 minutes over low heat. Dust the cubed pork in seasoned flour and add to the onion. Cook over moderate heat until the meat is lightly browned on all sides.
- Gradually stir in the orange juice and chicken stock. Bring to the boil and add carrot, cinnamon, salt and pepper. Cover and simmer gently for 30 minutes.
- Stir in the orange segments, double cream and walnuts and allow to cool.
- Transfer to a casserole, cover and chill in the refrigerator overnight.
- On the day: cook in a covered casserole in a preheated oven at 180°C, 350°F, Gas Mark 4, for 40 minutes. In case you eat this immediately, skip the “chill overnight” step. And enjoy the flavours!