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Pork Casserole

Western.Chefs's picture
  Pork tenderloin 1 1⁄4 Pound, trimmed and cubed (1 1/4 Pound)
  Onion 1 , peeled and sliced
  Garlic 1 Clove (5 gm), peeled and crushed
  Butter/Margarine 2 Ounce (50 Gram)
  Red pepper 1 , chopped
  Green pepper 1 , chopped
  Chili peppers 2 , sliced
  Flour 1 Ounce (25 Gram)
  Ground coriander 1 Teaspoon
  Ground cumin 1 Teaspoon
  Pork stock 3⁄4 Pint (350 Milliliter)
  Crunchy peanut butter 4 Tablespoon
  Chili sauce 3 Teaspoon
  Coriander sprigs 2 Tablespoon (Fresh Ones, For Garnish)

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.
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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1750 Calories from Fat 860

% Daily Value*

Total Fat 99 g151.9%

Saturated Fat 41 g204.8%

Trans Fat 0.2 g

Cholesterol 490.5 mg163.5%

Sodium 1460.9 mg60.9%

Total Carbohydrates 73 g24.2%

Dietary Fiber 16.8 g67.4%

Sugars 21.3 g

Protein 146 g291.3%

Vitamin A 171% Vitamin C 507.2%

Calcium 22.5% Iron 67.9%

*Based on a 2000 Calorie diet

Pork Casserole Recipe