We have made this marinade for the shops on occasion, and also for the meat box scheme - it’s a lovely sweet, sour marinade well suited to pork or duck.

Ingredients - serves 4

400g pork escalopes cut into strips
seville orange marinade:
1 tbsp seville marmalade
1 tbsp orange juice
1 tbsp soy sauce
1 clove garlic, crushed
1 tsp grated ginger

1 bunch salad onions
400g pak choi cut into quarters lengthways
400g cooked fine rice noodles
3 tbsp sunflower oil
1 green chilli finely chopped
juice of an orange
2 tbsp toasted sesame seeds
salt, pepper

Method

Leave the strips of pork in the seville orange marinade for about an hour in the fridge. Trim the salad onions and slice thinly. Heat the oil in a wok and throw in the salad onion and chilli, stir fry briefly then add the pork strips and continue to cook for 2-3 minutes until it begins to brown. Now add the pak choi and orange juice and cook a further 2-3 minutes until the pork is cooked and the pak choi wilted. Add the rice noodles and allow to reheat to piping hot with the pork stir fry. taste and adjust the seasoning before dividing between warmed bowls. Sprinkle with toasted sesame seeds and serve.