INGREDIENTS
500g Tilda Easy Cook Long Grain Rice
1.5kg Shoulder pork, cubed
500g Carrots
2 each Red, yellow and green peppers
2 Large bunches of spring onions, chopped
600ml Chicken stock
300ml Ginger beer
Rind and juice of 2 oranges
1 tsp Ground ginger
1 tbs Dried thyme
4 tbs Worcester sauce
2 tbs Cornflour
3 tbs Vegetable oil
Salt and freshly ground black pepper

METHOD
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 Easy Cook American Long Grain Rice cooked according to the instructions.

Serves 12