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PREP
1. Slice PORK into 1/8 to 1/4 inch thick bite-size pieces.
2. Wash the ORANGE well and grate about 5 square inches of the peal for zest. Squeeze 1/4 cup of juice from the whole orange.
3. Peel and quarter Onion lengthwise, slice thin crosswise.
4. Seed the CHILIS, slice the GINGER thin crosswise and cut into small pieces. Chop them very fine and pound them together into a paste in a large mortar or by some other means.
5. Grind the CORIANDER and mix into the Chili Paste along with the TURMERIC.
6. Grind NUTMEG and PEPPER. Mix with HONEY, SALT, Grated Orange Peel and 1/4 cup WATER.
RUN
7. Heat OIL in a kadhai, wok or large sauté pan and add the CINNAMON STICK and the Pork. Fry on moderately high heat until pork is cooked through and browning just begins. Remove and set aside leaving oil and cinnamon stick in the pan.
8. Add the Onions to the pan and fry stirring until translucent to light golden being careful you don't burn the fond stuck to the pan as it becomes part of the sauce. Add a little more oil if you need to for the onions to fry well.
9. Stir in Chili/Ginger Mix and fry about a minute until aromatic.
10. Stir in CURRY LEAVES, then the Pork and the Honey Mix. Add 1/4 cup of Orange Juice. Cover and simmer slowly for about 15 minutes. Check salt to taste and adjust liquid so the sauce is to your liking, serve hot.