Instructions: Cut the pork into 2.5cm slices and toss them in the flour mixed with salt and pepper and dried thyme.

Fry the pork in the butter over high heat for 2 minutes on each side.

Reduce the heat to moderate cover the pan (using foil if it has no lid) and cook for a further 5 minutes on each side.

Squeeze the juice and grate the rind of 1 orange.

Remove the pork from the pan stir in about 2 tablespoons orange juice and rind then the ginger syrup and sliced ginger and add salt and pepper.

Add the cream and allow it just to heat without boiling.

Pour the sauce over the meat and garnish with the remaining orange cut into 8 wedges.

Serve with a bowl of boiled rice and a green salad or delicious with the rich sauce spinach.

Serves 4

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