1.2kg pork loin chops or diced belly
2 thumbs ginger, peeled & finely sliced
1-2Tbs chilli sauce
8 whole green cardamom pods, flattened with the side of a knife
4 Tbs soy sauce
3 Tbs marmalade or apricot jam
1 tsp coarsely ground black pepper
2 Tbs brown sugar
Salad:
20 cherries, halved & stones removed
1 mango, peeled & flesh cut into chunks
½ cup cashews, toasted
1 smallo red onion, thinly sliced
1 Tbs sherry vinegar (or a good cider vinegar)
2 handfuls watercress.
Preheat oven to 160ºC. In a large bowl mix pork with next 7 ingredients. Divde mixture between 2 oven bags (or place in deep roasting dish & seal with foil.
Seal bags & lay on oven tray. Bake 2½ hours. Cool & store in the fridge for us to 3 days. If eating straight away, open bag or remove foil, toss contents together and bake 190ºC 15 mins. To reheat from fridge place bags or dish in oven at 180ºC 10 mins then open up and cook at 190ºC 15 minutes.
Toss all salad ingredients, except watercress, together. Place pork & some of the cooking juices on 4 plates. Add watercress to salad then transfer salad to plates.
Serves 4