Sunday 21 October 2018

Recipe: pork casserole

A boring name for what turned out to be a far from boring throw together.  No photo, sorry - I just forgot.
I made this away from home so used what was available.  So delicious and I'm glad there was some to freeze so my parents can have a trouble free meal later on this week.

Ingredients to make four portions
spray oil
one onion, sliced
two carrots, peeled and thinly sliced
half a red pepper, seeded and thinly sliced
two good sized mushrooms, roughly chopped (I also use the stalks)
two good sized pork steaks with all visible fat removed, sliced into bit sized bits
a good sloosh of white wine
a can of chopped tomatoes and half the can of water
a chicken stock cube
a squidge of garlic puree
lots of tomato puree
one tsp smoked paprika
half tsp dried mixed herbs
ten mls Lea and Perrins
one tbsp soy sauce
pepper to taste
salt to tast but be careful as the stock and the soy are both salty

Spray a large saucepan with oil and gently fry the onion and carrot until softening.  Then add the red pepper and finally the mushroom.  Remove from the pan.
Re-spray the pan and sizzle the pork intil it has changhed colour all over.  Add the vegetables back to the pan and throw in the rest of the ingredients.  Bring to a simmer, cover, and cook gently, stirring occasionally, until the sauce is lovely and bubbly-thick.
Check seasoning before serving.

This was lovely just as it was but next time I will also add some pulses (maybe haricot beans for both texture and flavour, plus some chilli powder and either some fresh/frozen pineapple or mango.
There's lots of things one can do with this recipe.

We had it with rice.

As I made it, everything is SW free apart from the wine which I estinmate as ten syns, equalling two and a half syns per portion.  You could miss out the wine but it wouldn't be the same.  To avoid having leftover wine calling to you, use one of those little bottles.

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