Pork Casserole Recipe
Ingredients
| 1 1/4 lb/550 g pork tenderloin, trimmed and cubed | ||
| 1 onion, peeled and sliced | ||
| Garlic | 1 Clove (5gm), crushed | |
| 2 oz/50 g butter or margarine | ||
| Pepper red | 1 To taste, chopped | |
| Green pepper | 1 , chopped | |
| 2 green chilli peppers, sliced | ||
| 1 oz/25 g flour | ||
| Ground coriander | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| 3/4 pint/350 ml pork stock | ||
| 4 tbsp crunchy peanut butter | ||
| Chilli sauce | 3 Teaspoon | |
| Fresh coriander sprigs to garnish | ||
Directions
Preheat oven to Gas 3, 325°F, 160°C.
Fry pork, onion and garlic in fat for 5 mins, or until meat is sealed.
Add peppers and continue to cook, stirring frequently for 2 mins.
Stir in flour and spices and cook for a further 1 min.
Gradually blend in the stock, peanut butter chilli sauce.
Season.
Place in a 4 pint/2.25 litre ovenproof casserole dish, cover and cook for 2 hrs or until meat is tender.
Garnish with coriander, serve with tagliatelle.
Fry pork, onion and garlic in fat for 5 mins, or until meat is sealed.
Add peppers and continue to cook, stirring frequently for 2 mins.
Stir in flour and spices and cook for a further 1 min.
Gradually blend in the stock, peanut butter chilli sauce.
Season.
Place in a 4 pint/2.25 litre ovenproof casserole dish, cover and cook for 2 hrs or until meat is tender.
Garnish with coriander, serve with tagliatelle.
Chef
