Javanese Pork

A delicious and inexpensive dinner party dish, Javanese Pork may be served with rice, Courgettes Grillies and a tomato salad. Some well-chilled white wine or lager would complement this dish very well.

4-6

2 fl. oz. vegetable oil

2 lb. lean pork fillet, cut into

1-inch strips

1 large onion, thinly sliced

4 oz. mushrooms, wiped clean and sliced

3 celery stalks, trimmed and thinly sliced

1 tablespoon finely chopped orange rind

16 fl. oz. chicken stock

1 teaspoon curry powder

½ teaspoon salt

½ teaspoon black pepper

2 teaspoons cornflour , dissolved in

3 tablespoons water

5 fl. oz. double cream

2 teaspoons lemon juice

In a large flameproof casserole or sauce-pan, heat the oil over moderate heat. When the oil is hot, add the pork strips and cook them, turning occasionally, for 8 to 10 minutes, or until they are lightly and evenly browned. With a slotted spoon, transfer the pork to a bowl and set aside.

Add the onion to the casserole and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Add the mushrooms, celery and orange rind. Add the stock and cook, stirring occasionally, for 3 to 5 minutes or until the stock has come to the boil. Stir in the curry powder, salt and pepper, and mix well to blend.

Return the pork to the casserole. Reduce the heat to low, cover the-pan and simmer the mixture for 35 to 40 minutes, or until the pork is tender when pierced with a sharp knife.

Remove the pan from the heat and stir in the cornflour mixture, stirring until it has dissolved. Stir in the cream and lemon juice and return the pan to low heat. Simmer the mixture gently for 2 to 3 minutes, or until the sauce is hot but not boiling.

Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.

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