Pork and Prune Hot Pot Recipe
Ingredients
| Dried prunes | 4 Ounce | |
| 1 lb. lean boneless pork, leg or blade bone | ||
| Leeks | 1 Pound, washed | |
| Onion | 1 Large, skinned | |
| Cornflour | 1 Tablespoon (Leveled) | |
| Pork stock cube | 1/4 Pint, made | |
| Sage and onion stuffing mix | 1 Ounce (To complete dish from freezer) | |
| 1 medium size cooking apple, peeled, cored and sliced | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Soak the prunes overnight in cold water.
NEXT DAY:
2) Cut the small pieces from the meat.
3) Cut prunes into halves and remove its stones.
MAKING
4) In a casserole, layer the meat, leek, prunes and onion.
5) Season all the layers with salt and pepper.
6) Mix corn flour and stock and pour in the casserole.
7) Cover the casserole and cook in oven at the temperature of 325 degrees F for 1 1/2 hours or until vegetables and meat is fully cooked.
8) Cool the casserole.
SERVING
9) Reheat before serving.
1) Soak the prunes overnight in cold water.
NEXT DAY:
2) Cut the small pieces from the meat.
3) Cut prunes into halves and remove its stones.
MAKING
4) In a casserole, layer the meat, leek, prunes and onion.
5) Season all the layers with salt and pepper.
6) Mix corn flour and stock and pour in the casserole.
7) Cover the casserole and cook in oven at the temperature of 325 degrees F for 1 1/2 hours or until vegetables and meat is fully cooked.
8) Cool the casserole.
SERVING
9) Reheat before serving.
Chef
