April 27, 2015
3 hrs 15 mins
6 Butterfly pork fillets, or Pork chops cubed
1 Cup of Orange juice
2 tspn ginger powder
1/2 tspn black pepper
1 tbspn brandy
1 brown Onion sliced
2 tbspn plain flour
1 tbspn soy sauce
1 tbspn maple syrup
1 bok choy sliced
2 tspn son ground fresh ginger
1 Orange, zested
1Place flour, ginger, black pepper and salt in a bag. Put diced pork in and shake to coat.
2Heat oil in pan and fry to brown on each side
3Transfer to slow cooker
4Add onions to pan, saut
5Add ground fresh Ginger and orange zest
6Pour brandy into pan and add orange juice.
7Pour over pork in slow cooker.
8Cook on high 3 - 4 hours
9Thicken with cornflour if necessary.
1015 minutes before end of cooking time add sliced Bok Choy.
11Serve with Jasmine rice and garnish with sliced Spring Onions
Submitted by Gail Burge
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