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Cook's Corner
Your fortnightly recipe to
tantalise your taste buds |
Honey Blossom Pork
Ingredients:
2 tbsp oil
2 tbsp sherry
2 tbsp honey
3 tbsp vinegar
2 tbsp soy sauce
pepper
1.5lb (700g) pork, cubed
2 tbsp oil
1 onion, chopped
3 carrots, peeled and diced
1 green pepper, deseeded and diced
4oz (110g) mushrooms, halved or quartered according to size
Three quarters of a pint (450ml) stock
1 tbsp soy sauce
8oz (225g) bean sprouts
1 small can of water chestnuts, sliced OR bamboo shoots (optional)
1 tbsp cornflour, mixed with a little cold water |
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Method:
In a bowl mix together the oil, sherry, honey, vinegar and soy sauce. Season well with
pepper.
Marinate the pork in this mixture for at least 2 hours, turning from time to time.
In a pan heat 1 tbsp of oil and then gently fry the onion, carrot, pepper and mushrooms.
Place these in an ovenproof casserole. Drain the pork, pat dry and then brown in the
remaining oil.
Transfer to the casserole and add the marinade, stock, seasoning and remaining sauce.
Cover and cook in the oven at 350F/180C/gas mark 4 for 60-75 minutes.
Test the pork after 1 hour for tenderness. Then add the beansprouts to the casserole and
mix in the cornflour (add the water chestnuts or bamboo shoots at this stage).
Return to the oven to cook for another 10 minutes , or until the pork is completely
tender. Taste and adjust the seasoning. Serve with rice or noodles. |
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Dear Editor
Re: D Robinson letter Issue 5
Why she should worry about the financial state of the mags I don't know. They are free.
They cost her nothing.
Perhaps she has shares or a close interest with the Independent and is frightened of it
being closed down. Only she knows that.
Good luck to your paper and keep up the good work
B Downing
Sheringham |
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