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Tangelo and Ginger Pork Steaks
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| 4 Apple Tender NZ Trim Pork Steaks (about 600g) | |
| 1 | onion, sliced into thin wedges |
| 1 tbsp | shredded ginger |
| 1 tsp | minced garlic |
| 6 tbsp | Craig's Sweet Tangelo Orange Marmalade |
| 1 cup | chicken stock |
| 1-2 | lemon, lime or kaffir lime leaves (optional) |
| 1tbsp | cornflour |
Method
1. Heat a dash of oil in a large frying pan, brown pork steaks for 2-3 minutes each side until golden. Set aside.
2. Add another dash of oil to the pan, gently pan fry the onion, ginger and garlic until tender.
3. Stir in the marmalade, 3/4 cup chicken stock and citrus leaves. Return the pork steaks to the sauce and simmer gently for 5 mins. Remove the pork and keep warm.
4. Combine cornflour with the remaining chicken stock and stir into hot sauce, stirring until thickened. Serve pork steaks with steamed green vegetables, rice or mashed potatoes and topped with the Tangelo and Ginger sauce.
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