lemon pepper chicken, so I decided to try that again with another twist of using pork and different seasonings.
I marinated chopped up pork fillets in lemon and orange juice with a chopped up chunk of stem ginger and small chilli - the orange and ginger seemed appropriate flavours to add to pork. Pan-fried the meat with garlic and leeks, added the remaining marinade and a slice of quince paste. When it was cooked thoroughly, I threw in the blanched broccoli to soak up the flavours.
The sauce wasn't as brightly pink as in the chicken recipe - probably due to the quince paste - and it wasn't as spicy. Good, but not as good as the original chicken idea.