Spicy orange honey pork stew

This recipe was invented in Cyprus. When we tried the oranges on the trees in the winter, they were very bitter and we decided to put the juice in a pork-stew.

Ingredients:

• 5 pork chops
• 1 big onion
• 5 cloves of garlic
• One capsicum
• One big carrot
• Juice of one sour orange (if not available, use lemon)
• Two table spoons pepper flakes (less if you don’t like spicy food)
• A chunk of ginger
• A tablespoon of honey
• Some soy sauce
• A bit of oregano
• Hint of salt
• Half cube of chicken stock

Preparation:

• Chop onions, capsicum, carrot and garlic
• Chop pork into pieces or around 3×2 cm
• Skin ginger and slice into 2-3 pieces, bruise with the side of a kitchen knife
• Put all ingredients into a cooking pan; make sure the pan is not too big. Let it rest in the fridge for 1-5 hours.

Cook:

• Pre-heat oven 150 degrees.
• Put the pan on the stove, low heat.
• stir from time to time until almost boiling.
• Put the pan in the oven for about 10 minutes at 150 degrees, stir when done
• Reduce heat till 90 degrees and let the meat cook for 2 hours. Stir gently every half hour.
• Poor the excess moister out in a frying pan, reduce and put it back in the main pan.

Serving tips: rice, oriental veggies and sprinkle Seroendeng (https://en.wikipedia.org/wiki/Serundeng) over the meat