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Cumberland Pork

the.instructor's picture
Ingredients
  Lean boneless pork 2 Pound, cubed (Leg, Shoulder Or Trimmed Knuckle)
  Pickling onions 1 Pound, halved if large (450 Gram)
  Oil 2 Tablespoon
  Plain flour 4 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Oranges 2 , freshly squeezed
  Red wine 1⁄2 Pint (300 Milliliter)
  Orange 1 , grated rind
  Redcurrant jelly 4 Ounce (100 Gram)
For garnish
  Orange slice 4
  Watercress sprig 4
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Pork
Cook Time: 
40 Minutes
Servings: 
4

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