Tag Archives: Pork

Celebrating Spring

The arrival of spring is such an exciting time of the year. Blossoms. Ducklings. Daffodils. My birthday.Sunshine. Dresses. Asparagus. I love spring and the flavours of spring but I still struggle to cook seasonally. I blame reading food blogs written by people in the Northern Hemisphere. It takes some restraint to bookmark all the pumpkin recipes appearing online and not succumb to ‘order envy’ and to embrace what is in season here.

Spring is the season for asparagus, avocados, beetroot, courgette, cucumber and tangelo so I’ll be trying to make the most of these ingredients being cheap and at their tastiest in the coming weeks. I’m terrible at remembering what is in season when, but the Healthy Food Guide has a great reference chart you can easily glance at to see what fruits and veges are available when.

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This stir-fry is very simple. It consists of just orange, pork and asparagus, seasoned and flavoured with a little olive oil and garlic. The flavour combination may seem strange but is light and fresh. I think a cool glass of white wine would have just made it… next time.

Pork, Asparagus & Orange Stir Fry Recipe
(adapted from Good House Keeping)

(serves 2 or 4 if served with rice)

Ingredients

  • 200g pork, sliced into strips (use a bit more pork if serving 4)
  • 500g (2 bunches) asparagus, stalks halved
  • 2 oranges
  • 1 tsp olive oil
  • 1 clove garlic
  • salt and pepper

Method

1. Grate 1 teaspoon of rind from the first orange and squeeze 1/4 cup of orange juice from it. Set aside.
2. Cut the skin and pitch (white bitter coating under the skin) from the second orange. Cut the flesh 8 wedges and then cut each wedge into 3 or 4 pieces.
3. Heat the olive oil in a fry pan over a medium-high heat and stir fry the pork until just cooked. (Don’t over cook it as I did or it will be chewy). Remove pork from pan and set aside.
4. Add asparagus to pan with orange rind, garlic and 1/4 cup of water. Cover the pan and cook for two minutes until the asparagus is bright green and tender crisp.
5. Add orange juice, pork & orange pieces. Heat through.
6. Season with salt and pepper then serve.

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