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Dutch Pork Hot Pot

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Anonymous (not verified)
Ingredients
  Boneless pork shoulder 2 Pound, cut in 1 inch cubes
  Unsifted all purpose flour 1⁄4 Cup (4 tbs)
  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 2 Cup (32 tbs) (adjust quantity as needed)
  Potatoes 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
  Butter/Margarine 2 Tablespoon
Directions

1 Trim all fat from pork.
Shake cubes, a few at a time, with flour in a paper bag to coat well.
2 Mix salt, thyme, coriander and pepper in a cup.
3 Drain liquid from kidney beans into a 2-cup measure; add boiling water to make 1 1/2 cups.
4 Layer vegetables and meat into a 12-cup deep baking dish this way: Half of each of potatoes, onions, pork, kidney beans and carrots, sprinkl-ing each layer lightly with seasoning mixture.
Repeat with remaining vegetables, pork and seasoning mixture.
5 Pour liquid over; dot with butter or margarine; cover.
6 Bake in moderate oven (350°) for 3 hours, or until pork is tender.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Pork
Interest: 
Everyday
Servings: 
8

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