500 grams pork cubes 6 tbsp oil – rice bran oil is best for frying as it has a
1 tin pineapple high smoke point.
1 tbsp flour 2 cloves crushed garlic
1 tbsp cornflour 1 green pepper (capsicum) diced
2 tbsp brown sugar 2 diced apples
3 tbsp vinegar ½ pint chicken stock
1 tbsp soya sauce salt and pepper to taste

Toss pork in flour, salt and pepper. Heat oil and garlic in a large pan, add pork cubes and fry until lightly browned. Add apples, pineapple and green pepper. Cook altogether over gentle heat until tender.

Mix all the sauces, pineapple juice and stock with the cornflour and then stir it into the pan and cook for a few minutes.

Suggest serving with rice.

Pork a l'orange - casserole.

Ingredients:

Four wild pork steaks or chops
1 orange
1 cube of Ginger
2 tbsp brown sugar
salt and pepper

Grate the rind of an orange and dice the cm cube of ginger.
Place the steaks or chops into a casserole dish and pour over the squeezed orange juice.
Sprinkle half the grated orange rind and diced ginger and sugar over the meat and turn to add the remainder. Add salt and pepper to taste.

Place the prepared dish in an oven pre-heated to 180 degrees celcius and casserole for an hour or so until cooked.

A tasty dish to serve with brocolli and a few baked potatoes and baked pumpkin pieces that can be baked in the oven at the same time.