One Pot Pork Casserole
|Lean pork||12 Ounce, diced (350 Gram)|
|Onion||1 , sliced|
|Carrot||5 Ounce, sliced (50 Gram)|
|Baby new potatoes||1 1⁄4 Pound, scrubbed (500 Gram)|
|Pork stock||14 Fluid Ounce (Fat Removed If Homemade, 400 Milliliter)|
|Frozen peas||4 Ounce (100 Gram)|
|Green beans||3 Ounce, trimmed (75 Gram)|
|Cornflour||1 Ounce (25 Gram)|
|Cold water||2 Fluid Ounce (50 Milliliter)|
|Freshly ground black pepper||To Taste|
1) Trim pork for any visible fat.
2) In a saucepan, place the pork with the onion, carrot, potatoes, stock and bay leaves.
3) Boil the stock, cover the pan and simmer for about 30 minutes, or until the meat is tender.
4) Add the peas and green beans.
5) Blend the cornflour with the water and add to the casserole.
6) Bring again stockto the boil, then cover and simmer for a further 5 minutes, stirring occasionally.
7) Season with black pepper and remove the bay leaves before serving.
8) Pork casserole tastes best when served with a small crusty roll (without spread) to soak up the gravy.