Ingredients:
3 tbsp sherry
1½ lb (650 g) pork, trimmed and diced
1½ tbsp oil
8 - 10 shallots, peeled
4 oz(100g) button mushrooms, wiped
¼ cup flour
1½ cups chicken broth
1 medium UGLI® tangelo peeled and cut into segments
Salt and freshly ground pepper
1 bay leaf

Marinate the meat in the sherry for 2 hours. Heat the oil in a saucepan and gently fry the pork for 3-4 minutes. Add the shallots and mushrooms and cook for further 2 minutes. Sprinle on the flour and cook for 1 minute. Add the broth and seasonings. Simmer, covered for about 1½ hours gently or until tender. Half way through the cooking add the UGLI® tangelo segments. Garnish with fresh herbs and serve with cooked noodles or other pasta.