4 Apple Tender New Zealand 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)
1 Tbsp cornflour
Heat a dash of oil in a large frying pan, brown Apple Tender New Zealand Trim Pork Steaks for 2-3 minutes each side until golden. Set aside.
Add another dash of oil to the frying pan, gently pan fry the onion, ginger and garlicuntil tender.
Stir in the Craig’s Sweet Tangelo Orange Marmalade, 3/4 cup chicken stock and citrus leaves. Return the pork steaks to the sauce and simmer gently for 5 minutes.Remove the pork and keep warm.
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.
If cooking for someone who is gluten-free ensure that you use a gluten free chicken stock (or make your own). Read the chicken stock label before purchasing.