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I have recently spent a few weeks at our house in Cyprus and at this time of year the orange trees are laden with ripe juicy oranges and lemons.  The lemons are just perfect for a gin and tonic and I make freshly squeezed orange juice each morning for breakfast. At this time of year I am always looking for recipes that I can use the local oranges.

Here is a pork and orange recipe that my mum used to make (she called it South Sea Island Pork) and I have adapted it slightly.


500g diced pork
1 tablespoon seasoned gluten free flour
200g streaky bacon roughly cut into strips
1 tablespoon oil
Juice and grated rind of 1 orange
300 ml of vegetable or chicken stock (your preference)
100g frozen peas
1 tablespoon cream
2 tablespoons fresh chopped parsley


Toss the diced pork into the seasoned flour and ensure it is evenly coated.

Heat the oil in a frying pan and add the diced pork and bacon strips. Fry quickly until golden brown.

Add the orange juice, rind and stock and bring to to the boil.

Tip into an oven proof casserole and cook in an oven at 170C for one and half hours.

Add the frozen peas 15 minutes before the end of the cooking time.

Just before serving stir in the cream and parsley.

Serve with basmati or brown rice.IMG_2303 (2)

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