Spiced Pork Stew with Citrus

This one-pot wonder is great for feeding a crowd, and shines with vibrant citrus flavours.


Serves 4 - 6

Preparation Time

Cook time

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Cook's NoteIf you prefer a stew or casserole to have a deeper brown colour, cook it inside the oven where the all-round heat will give greater caramelisation of the ingredients and liquid.
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  • 1,2 kg of pork loin
  • 5cm piece of fresh ginger, peeled and sliced
  • 1L beer
  • 2 oranges
  • 1 bergamot or sweet lemon
  • 3 large red onions, sliced
  • 3 garlic cloves, minced
  • 1 bouquet garni (thyme, rosemary, bay leaf, sage)
  • A few juniper berries
  • Sichuan pepper
  • Mustard seeds
  • 1 Tbsp. cornflour
  • 2 Tbsp. olive oil
  • 30g butter (optional)
  • Salt and pepper, to taste


Cut the loin into medium-sized cubes.

Peel the ginger and cut into thin slices.

Place the pork loin in a large bowl and add the ginger, bouquet garni, juniper berries, mustard seeds and pepper. Cover with beer and leave to marinate for 12 hours.

Drain the meat and reserve the marinade. Peel the oranges and bergamots, then cut into segments (retain the peels) and set aside.

In a Le Creuset Signature Oval Casserole, heat the butter (optional) and olive oil. Add the pork and brown on all sides.

Add the roughly sliced onions and sweat for 5 minutes. Add the cornflour and stir continuously for another 5 minutes. Finally, add the garlic, zest of orange and bergamot, salt, pepper and the marinade.

Simmer over a low heat for an hour to 75 minutes, until the meat is tender. Towards the end of the cooking process, add the citrus segments. Cook for another 5 minutes or so.

Taste for seasoning and correct if necessary, before serving garnished with herbs.