Method
Ingredients
Ingredients
- 500g Tilda Pure Basmati Rice
- 1.5kg shoulder pork , cubed
- 500g carrots
- 2 green Capsicums
- 2 red Capsicums
- 2 yellow Capsicums
- 2 large bunches of spring onions , chopped
- 600ml chicken stock
- 300ml ginger beer
- 2 oranges , rind and juice
- 1 tsp ground ginger
- 1 tbsp dried thyme
- 4 tbsp worcester sauce
- 2 tbsp cornflour
- 3 tbsp vegetable oil
- Salt and pepper , to season
Method
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Peel carrots and cut into batons.
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Core and deseed the peppers and dice.
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Heat the oil in a large pan and quickly brown the pork.
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Add the spring onions, peppers and carrots, sweat for a few minutes.
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Add the rind and juice of orange, ginger, thyme, Worcester sauce, ginger beer and seasoning to taste.
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Cover and slowly simmer for one hour or until the pork is tender.
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Dissolve the cornflour in the warm chicken stock and pour into the pan. Stir until thickened and then cover and simmer for a further 15 minutes.
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Serve with Tilda Pure Basmati Rice cooked according to the instructions.
