If you’re looking for something unique to do this weekend, the Overland Expo West is rolling into Flagstaff May 17-19. Billed as “the world’s most unique event series for do-it-yourself adventure travel enthusiasts,” the Expo features classes for 4-wheel drive and adventure motorcycling, along with discussions, demonstrations and an expo with more than 300 vendors of adventure travel equipment, camping gear, bikes and more.
The expo will also feature a cooking demonstration by Lisa Thomas of 2 Ride the World. Lisa, along with her husband Simon, are British adventure motorcycle riders who have visited 80 countries by motorcycle in 15 years. She’s written a cookbook titled, “Dirty Dining” chockfull of easy-to-make recipes for people on the go.
While traveling, Thomas always carries olive oil, a small selection of spices and basic provisions, but usually finds most of her ingredients locally. “We may come across a hut selling some vegetables or bread or rice,” she says.
Thomas shares a recipe for orange pork that she devised while touring the Australian Outback. “I was desperate for anything pork because we’d been in Muslim countries for about three years and we weren’t allowed to eat pork,” she says. “Everything in the Outback is covered with orange sand and that’s where the name came from.”
- 2 medium-sized oranges, juiced (approximately ½ cup)
- 2 tbsp. orange marmalade; or 2 tbsp. honey mixed with the orange flesh from one of the oranges chopped into pieces, along with 8 chopped dates
- 1 tbsp. whole-grain mustard
- 1 tbsp. olive oil
- 1 lb. pork chunks, at least 1 inch thick
- 2 carrots, sliced
- 1 medium potato, cubed. The smaller the cube, the faster the potato will cook. Alternately, omit the potatoes and serve with rice cooked separately.
- ¼ tsp. salt
- ¼ tsp. freshly ground black pepper
- 2 fresh rosemary sprigs or ½ tsp. of dried rosemary
- 1 medium onion, cut into 1/2-inch wedges. A red onion is best.
- 2 tbsp. fresh lime juice (or 1 tbsp. of bottled concentrated lime juice)
- Combine the juice, marmalade, or honey mix along with the mustard in a saucepan over medium-high heat. Bring to a boil, reduce the heat and simmer until syrupy. Keep this simmering until you need it.
- Add oil into a separate pan over medium-high heat.
- Season the pork with salt and pepper. Add the pork to your pan and cook for five minutes, stirring occasionally until the meat is browned.
- Add the rosemary, onion, carrots and cubed potatoes to pan. Cook for a further five minutes.
- Pour the juice mixture over the pork. Stir in well, making sure the pork and all the vegetables are coated with the sauce.
- Continue to cook on a low flame until the potatoes are tender. Stir occasionally to stop it from catching on the bottom of the pan. You may need to add a couple more tablespoons of water if the potatoes absorb too much of the liquid.
- Add the lime juice once the potatoes are cooked. Then cook a further 2 minutes. The liquid should be syrupy.