Pork and greens with orange and chilli from Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 150 Recipes (page 80) by Catherine Phipps

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Notes about this recipe

  • emma_clare on January 11, 2025

    I made a double batch of this, and left out the chilli as I was feeding kids (but served with chilli sauce on top for the adults). I did not steam the greens in the dish but instead cooked them separately, just to save time. Overall I thought it was a solid dish - easy to make and nice flavour combination. However I wouldn't call it a 'showstopper' as described in the intro. One to keep on the rotation as good for making in advance, good for freezing, pretty kid friendly... But not one for serving to guests IMHO.

  • Ro_ on October 14, 2024

    I made this with pork belly. It was a "nice enough" recipe but not one I'd rush to make again. I used chilli bean paste for the chilli paste. I used pak choi, but I think it'd actually be nicer with brocolli. I couldn't really taste the orange.

  • Pimlicocook on September 17, 2022

    Easy and delicious, though my pork was a little dry; I made half a portion and I may have ended up with too little sauce. Made with purple sprouting broccoli, which was perfectly cooked, and served with brown rice.

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