Serves 6
2 x 11/2 lb (700g) pork fillets
2 oranges
4 oz (100g) soft light brown sugar 4 tablespoons wine vinegar
1/2 level teaspoon ground ginger
1 level tablespoon cornflour salt and freshly milled pepper
2 oz (50g) butter
Trim the fat and sinew from the pork fillets. Cut each fillet crossways in 11/2 inch (4cm) thick slices to make 12 slices. Using a rolling pin, pound each slice between two squares of wetted greaseproof paper to flatten.
Thinly pare the rind from 1 orange using a vegetable peeler, then cut rind in narrow julienne strips. Cook in boiling water for 15 minutes, then drain and set aside. Squeeze the juice from both oranges and make up to 1/2 pint (300m1) with cold water. Put the brown sugar, wine vinegar, ground ginger and cornflour into a mixing bowl and season with salt and pepper. Add the orange juice, stir to blend and set aside.
Melt the butter in a large frying pan over low heat, add the pork escalopes, a few at a time, and fry for about 5 minutes, turning once. Transfer to a warmed serving platter and keep hot while frying the remaining escalopes. Stir the sauce ingredients again, pour into the pan and stir until boiling and thickened. Check seasoning and add the orange strips. Pour the sauce over the pork escalopes and serve.