This recipe is one of several featured in Ladies in Pigs brochure Give a Fork about Your Pork, printed to help spread the word about just how tasty, versatile and wholesome pork is now. All the recipes in this booklet have been devised and tested in the ladies’ farmhouse kitchens. Look out for the Ladies in Pigs stall next time you visit a food festival and pick up a free copy. I have already tried three of the recipes and declare them very tasty, and easy to cook too.



2lb (900g) lean pork collar shoulder or leg joint, cubed
One piece root ginger, size of a walnut peeled and thinly sliced
4 garlic cloves, crushed
2 tblspn soy sauce
200 ml orange juice from a carton
1 tspn sesame oil
 2 tblspn brown sugar
2 tblspn hoisin sauce


Preheat the oven to 190C/375F/Gas Mark 5.

Combine all the ingredients (except the pork) in a large casserole dish, then add the pork cubes and mix thoroughly so that the pork is well coated.

Cover with a lid and cook for about 2 hours until the meat is almost falling apart.

Check during cooking and add more orange juice if needed.

Serve with a rich vegetable stir fry or baby new potatoes and mange tout.