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Piquant Pork Casserole

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Ingredients
  Cooking oil 60 Milliliter (4 tablespoon)
  Onion 1 Large, peeled and roughly chopped
  Garlic 1 Clove (5 gm), crushed
  Pork shoulder 750 Gram, trimmed and cubed
  Condensed consomme 298 Gram (1 can)
  Brown stock/Water and 1/2 beef stock cube 150 Milliliter
  Tomato puree 30 Milliliter (2 tablespoon)
  Brown sugar 15 Milliliter (1 tablespoon)
  Malt vinegar 15 Milliliter (1 tablespoon)
  Red pepper 1 , cored, seeded and sliced
  Caraway seeds 1 Teaspoon
  Freshly ground black pepper To Taste
  Cornflour 15 Milliliter (1 tablespoon)
  Water 1⁄4 Cup (4 tbs) (adjust quantity as needed)
Directions

GETTING READY
1) Arrange the ingredients.

MAKING
2) In a cooker, heat oil.
3) Add the onion and garlic and fry until both begin to colour.
4) Take out onion and garlic and drain well.
5) To the hot oil, add the pork and brown quickly and evenly.
6) With a slotted spoon, lift out the pork and drain off any excess oil from the cooker.
7) Keep the cooker, away from the heat add the consomme, stock or water and stock cube and tomato puree to the cooker.
8) Stir well to remove any residues from the base of the cooker.
9) Return the cooker to the heat with the meat, onion, garlic, brown sugar, vinegar, red pepper and caraway seeds.
10) Stir well and add a little salt and pepper.
11) Place the lid to close the cooker, bring to high pressure and cook for 15 minutes.
12) Reduce the pressure quickly.
13) Blend the cornflour with a little cold water.
14) Again place the open cooker to the heat.
15) Add the cornflour and stir constantly until the sauce is boiling and thickened.
16) Simmer for 1 minute.
17) Taste the sauce and adjust the seasoning.

SERVING
18) Serve the pork casserole with some bread and green salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Ingredient: 
Pork
Interest: 
Quick
Servings: 
4

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