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Dutch Pork Hot Pot

New.Wife's picture
Ingredients
  Boneless pork shoulder 2 Pound, cut in 1 inch cubes
  Butter/Margarine 2 Tablespoon
  All-purpose flour 1⁄4 Cup (4 tbs), unsifted
  Salt 3 Teaspoon
  Thyme leaf 1 Teaspoon, crumbled
  Coriander seeds 1 Teaspoon, crushed
  Pepper 1⁄4 Teaspoon
  Canned red kidney beans 1 Pound (1 Can)
  Boiling water 1 Cup (16 tbs)
  Potatoes slice 4 Medium, pared and cut into 1/4-inch-thick slices
  Onions 4 Medium, sliced and separated into rings
  Carrots 8 , pared and cut in 4 inch lengths
Directions

GETTING READY
1. Preheat the oven at 350 degrees.

MAKING
2. Trim off all the excess fat from pork.
3. Shake cubes in a paper bag with flour to coat properly.
4. Take a cup and mix together salt, thyme, coriander and pepper.
5. Drain liquid from kidney beans into a 2-cup measure and add boiling water to make 1 1/2 cups.
6. Take a 12-cup deep baking dish and layer the vegetables as half of each of potatoes, onions, pork, kidney beans and carrots.
7. Sprinkle seasoning mixture on each layer. Repeat with remaining vegetables, pork and seasoning mixture.
8. Add the liquid over and dot with butter or margarine. Cover the baking dish.
9. Place in the oven for 3 hours or until pork is soft.

SERVING
10. Serve hot in a serving dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork
Interest: 
Everyday
Preparation Time: 
45 Minutes
Cook Time: 
180 Minutes
Ready In: 
225 Minutes
Servings: 
6

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