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Home > Recipes > Braised Pork with Orange, Ginger and Thyme

Braised Pork with Orange, Ginger and Thyme

  • Medium
  • Serves 12




  • 500g Tilda Pure Basmati Rice
  • 1.5kg shoulder pork , cubed
  • 500g carrots
  • 2 green Capsicums
  • 2 red Capsicums
  • 2 yellow Capsicums
  • 2 large bunches of spring onions , chopped
  • 600ml chicken stock
  • 300ml ginger beer
  • 2 oranges , rind and juice
  • 1 tsp ground ginger
  • 1 tbsp dried thyme
  • 4 tbsp worcester sauce
  • 2 tbsp cornflour
  • 3 tbsp vegetable oil
  • Salt and pepper , to season


  1. Peel carrots and cut into batons.

  2. Core and deseed the peppers and dice.

  3. Heat the oil in a large pan and quickly brown the pork.

  4. Add the spring onions, peppers and carrots, sweat for a few minutes.

  5. Add the rind and juice of orange, ginger, thyme, Worcester sauce, ginger beer and seasoning to taste.

  6. Cover and slowly simmer for one hour or until the pork is tender.

  7. Dissolve the cornflour in the warm chicken stock and pour into the pan. Stir until thickened and then cover and simmer for a further 15 minutes.

  8. Serve with Tilda Pure Basmati Rice cooked according to the instructions.