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Pork Creole With Corn Bread

Gadget.Cook's picture
Ingredients
  Boneless pork roast 1 Pound, partially frozen and cut to fit food chute
  Vegetable oil 1 Tablespoon
  Onion 1 Medium, halved
  Green pepper 1 , halved
  All purpose flour 2 Tablespoon
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Pepper 1 Dash
  Canned whole tomatoes 28 Ounce (1 Can)
  All purpose flour 1⁄2 Cup (8 tbs)
  Corn meal 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1
  Milk 1⁄2 Cup (8 tbs)
  Vegetable oil 2 Tablespoon
Directions

GETTING READY
1. Preheat oven to 425°F.

MAKING
2. Using a disc fitted to a mixer bowl, with slicing side facing up, slice pork.
3. Take an electric of 12 inch skillet, place on medium heat and heat oil.
4. Add pork and sauté till thoroughly brown.
5. Reserve 1 tablespoon of fat and discard the rest.
6. Using a disc fitted to a mixer bowl, with slicing side facing up, slice vegetables.
7. Mix with meat and stirring frequently, cook for 5 minutes.
8. Take off from heat and stir seasonings and flour into the mixture.
9. In the skillet, place tomatoes and using a spoon break into smaller pieces.
10. Take a 9 inch square baking pan and transfer into it.
11. Using a knife blade fitted to a mixer bowl, process rest of the ingredients to a coarse corn bread form.
12. Using a spoon, place batter on the pork mixture.
13. Place in the oven and bake for 15 to 20 minutes to turn golden brown.

SERVING
14. Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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