Dutch Pork Hot Pot
|Boneless pork shoulder||2 Pound, cut in 1 inch cubes|
|Unsifted all purpose flour||1⁄4 Cup (4 tbs)|
|Thyme leaf||1 Teaspoon, crumbled|
|Coriander seeds||1 Teaspoon, crushed|
|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|
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 (350Â°) for 3 hours, or until pork is tender.