Bakers Pork Pot Recipe

Summary

Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Boneless pork shoulder1 1⁄4 Pound, cut into cubes (575 gram)
 Pork sausages1⁄2 Pound (225 gram)
 Onion1 , peeled and chopped
 Carrots3 , peeled and sliced
 Celery stalks3 , chopped
 Flour15 Milliliter (1 tablespoon)
 Chicken stock1 Pint (600 milliliter)
 Dried rosemary1⁄2 Teaspoon
 Soy sauce1 Teaspoon
 Salt To Taste
 Black pepper To Taste
 French bread slices6 (for finish)
 Prepared french mustard To Taste (for finish)

Nutrition Facts

Serving size

Calories 470 Calories from Fat 211

% Daily Value*

Total Fat 23 g36%

Saturated Fat 8.5 g42.5%

Trans Fat 0.1 g

Cholesterol 96.2 mg

Sodium 771.8 mg32.2%

Total Carbohydrates 35 g11.5%

Dietary Fiber 3.2 g12.8%

Sugars 5.6 g

Protein 30 g59%

Vitamin A 106.1% Vitamin C 9.7%

Calcium 8.1% Iron 20%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven to 180°C/350°F or Gas Mark 4.

MAKING
2. In a pan put the pork and sausages and fry gently in their own fat until lightly browned.
3. Transfer to an ovenproof casserole dish.
4. To the pan add the vegetables and fry gently for 5 minutes.
5. Stir in the flour, then the stock, bring to the boil, stirring constantly and add the remaining ingredients.
6. Pour into the casserole, cover and cook in a preheated moderate oven for 45 minutes or until the pork is tender.
7. If you wish to freeze the dish, do so at this stage. Cool quickly. Leave in the casserole or pour into a rigid container. Cover, then wrap the casserole in a freezer bag or foil. Seal, label and freeze.

SERVING
8. To serve the frozen dish, remove wrappings and thaw at room temperature for 4 hours.
9. Spread the bread with mustard, then place on top of the meat in the casserole, mustard side uppermost.
10. Press the bread down slightly into the meat.
11. Reheat, uncovered, in a preheated moderately hot oven (190°C/375°F or Gas Mark 5) for 1 hour or until the bread is crisp and the meat is heated through.
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