Dutch Pork Hot Pot Recipe

Summary

Servings8Cuisine
MethodMain Ingredient
Interest Group

Ingredients

 Boneless pork shoulder2 Pound, cut in 1 inch cubes
 Unsifted all purpose flour1⁄4 Cup (4 tbs)
 Salt3 Teaspoon
 Thyme leaf1 Teaspoon, crumbled
 Coriander seeds1 Teaspoon, crushed
 Pepper1⁄4 Teaspoon
 Canned red kidney beans1 Pound (1 can)
 Boiling water2 Cup (32 tbs) (adjust quantity as needed)
 Potatoes4 Medium, pared and cut into 1/4 inch thick slices
 Onions4 Medium, sliced and separated into rings
 Carrots8 , pared and cut in 4 inch lengths
 Butter/Margarine2 Tablespoon

Nutrition Facts

Serving size

Calories 435 Calories from Fat 159

% Daily Value*

Total Fat 18 g27.3%

Saturated Fat 7 g35%

Trans Fat 0.1 g

Cholesterol 78.4 mg

Sodium 998.7 mg41.6%

Total Carbohydrates 44 g14.7%

Dietary Fiber 8.9 g35.5%

Sugars 9 g

Protein 27 g53.5%

Vitamin A 206.5% Vitamin C 50%

Calcium 9.7% Iron 19.2%

*Based on a 2000 Calorie diet

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.
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