Spicy and sticky marmalade pork

Marmalade is such a great ingredient: it really boosts this most simple of dishes with its tangy, deep, sweet and citrus flavour.

Spicy and sticky marmalade pork. Credit: Donal's Super Food in Minutes

• serves

  2

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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Ingredients

• 3 tsp olive oil
• 1 garlic clove, crushed
• good pinch of chilli flakes
• 350 g (12 oz) packet stir-fry pork strips
• 4 tbsp orange and ginger marmalade
• 200 g (7 oz) shredded greens, such as spring greens or baby kale

Instructions

1. Heat the oil in a frying pan over a medium heat and gently fry the onion, garlic and chilli flakes for 5 minutes until soft.
2. Move the onion to the side of the pan and increase the heat. Add the pork strips and fry until browned all over – keep stirring the onion to prevent it catching. Add the marmalade and 80–100 ml (scant ½ cup) water and stir to create a sauce; bring to a steady simmer.
3. Add the greens, cover and cook for 2–3 minutes until the greens are wilted and the pork is tender and sticky.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.