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Harvest Pork Bake

New.Wife's picture
Ingredients
  Boneless lean pork shoulder 2 Pound, cut in 1 inch cubes
  Vegetable oil 2 Tablespoon
  Onions 2 Large, chopped to make 2 cups
  All-purpose flour 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Basil leaf 1 Teaspoon, crumbled
  Rosemary 1 Teaspoon, crumbled
  Pepper 1⁄4 Teaspoon
  Instant chicken broth 2 Tablespoon (2 Envelopes)
  Water 2 Cup (32 tbs)
  Sweet potatoes 4 Medium
  Apples 3 Medium, pared, quartered, cored and sliced
Directions

GETTING READY
1. Preheat the oven at 350°.

MAKING
2. In a large saucepan, heat vegetable oil and brown pork cubes. Remove and keep it aside.
3. Add onions and sauté until the pork in soft. Then return pork to pan.
4. Take a cup and combine flour, salt, basil, rosemary, pepper and instant chicken broth. Sprinkle meat mixture on the top and toss to mix well.
5. Stir in water slowly and cover the pan. Bring to boil and simmer for 2 hours or until meat is soft.
6. In the meantime, take a medium-size saucepan and parboil sweet potatoes in boiling salted water for 20 minutes.
7. Drain and then peel into 1/4-inch-thick slices.
8. Keep a few sweet-potato aside and put apple slices on the top.
9. Take an 8-cup baking dish and layer the remaining potatoes. Add hot meat mixture on the top and arrange saved sweet-potato and apple slices on the top. Cover the pan.
10. Place in the oven for 30 minutes or until sweet potatoes and apples are soft.

SERVING
11. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pork
Interest: 
Everyday
Preparation Time: 
40 Minutes
Cook Time: 
120 Minutes
Ready In: 
160 Minutes
Servings: 
6

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