Dutch Pork Hot Pot Recipe
Ingredients
| 2 pounds boneless pork shoulder, cut in 1-inch cubes | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 3 Teaspoon | |
| Thyme leaf | 1 Teaspoon, crumbled | |
| Coriander seeds | 1 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Red kidney beans | 1 Can (10oz) | |
| Boiling water | ||
| 4 medium-size potatoes, pared and cut into 1/4-inch-thick slices | ||
| 4 medium-size onions, sliced and separated into rings | ||
| 8 carrots, pared and cut in 4-inch lengths | ||
| Butter/Margarine | 2 Tablespoon | |
Directions
1 Trim all fat from pork.
Shake cubes, a few at a time, with flour in a paper bag to coat well.
2 Mix salt, thyme, coriander and pepper in a cup.
3 Drain liquid from kidney beans into a 2-cup measure; add boiling water to make 1 1/2 cups.
4 Layer vegetables and meat into a 12-cup deep baking dish this way: Half of each of potatoes, onions, pork, kidney beans and carrots, sprinkl-ing each layer lightly with seasoning mixture.
Repeat with remaining vegetables, pork and seasoning mixture.
5 Pour liquid over; dot with butter or margarine; cover.
6 Bake in moderate oven (350°) for 3 hours, or until pork is tender.
Shake cubes, a few at a time, with flour in a paper bag to coat well.
2 Mix salt, thyme, coriander and pepper in a cup.
3 Drain liquid from kidney beans into a 2-cup measure; add boiling water to make 1 1/2 cups.
4 Layer vegetables and meat into a 12-cup deep baking dish this way: Half of each of potatoes, onions, pork, kidney beans and carrots, sprinkl-ing each layer lightly with seasoning mixture.
Repeat with remaining vegetables, pork and seasoning mixture.
5 Pour liquid over; dot with butter or margarine; cover.
6 Bake in moderate oven (350°) for 3 hours, or until pork is tender.
Chef
