Preparation for filling:

1. Stir-fry pork until drain excess oil and pat dry. Lift out and set aside.
2. Simmer palm sugar until viscous
3. Add peanuts and cook until dry
4. Season with salt. Allow to cool.

Preparation:

1. Peel the oranges, split the segments and remove the white fibres.
2. Cut each segment at the back lenghtwise without cutting right through the flesh, take out pips
3. Put 1-2 teaspoons of the filling in the center of each segment.
4. Garnish with corriander leaves, red chilli.