• 600 GRAM PORK FOR ROASTING, in cubes
• 3 TOMATOES, cut
• 1 GREEN PEPPER, cut
• 1 CUP STOCK
• 1 TBSP CORN STARCH
• 1 TSP OREGANO
• 1 TSP CUMIN SEED
• 1 CLOVE GARLIC, mashed
• 60 GRAM BUTTER
• 1 CHILI PEPPER, chopped

• 600 GRAM PORK FOR ROASTING, in slices
• 50 GRAM MANGO CHUTNEY
• 1 CUP ORANGE JUICE
• 1/2 TSP NUTMEG, grated
• PIECE OF GINGERROOT, grated

Fry the pork in the butter for 5 minutes. Add the green pepper and the chili pepper and fry 5 minutes more. Add the stock, the garlic, the oregano and cumin and cook for 15 minutes. Dissolve the corn starch in a little cold water and add to the pork, stir well. Add the tomatoes. Serve with white rice or mashed potatoes.

Put salt and pepper on the pork and fry for 10 minutes. Mix all the other ingredients and pour the mixture around the pork, simmer for 10 minutes. Take the pork out and put on a heated plate. Increase the heat and cook the sauce until reduced till half. Pour the sauce over the pork.