Tuesday, 11 May 2010

One Pot Cooking

Honey Pork Casserole
with Sweet Potato


2tsp freshly ground nutmeg
2tsp ground cinnamon
1tsp ground ginger
150ml chicken stock
900g boneless pork shoulder, cut into large chunks
1 tin ready cooked haricot beans, drained (optional)
75g raisins
50g butter
1 onion, finely chopped
50g blanched almonds
2tsp lemon juice
1 tbsp clear honey
4 sweet potatoes, peeled and cut into chunks
Salt to taste
Chopped Parsley, to garnish


Preheat the oven to 240C/475F/ gas 9

Melt the butter in an ovenproof casserole, add the onion and fry for 2-3 minutes to soften.

Add the nutmeg, cinnamon and ginger and cook for a further 1-2 minutes.

Add the cubed pork and stir to coat in the spices.

Add the almonds, lemon juice and chicken stock.

Season with salt to taste.

Cook in the oven for 30 minutes, lower the temperature to 180C/350F/gas 4 and cook for a further 1 hour.

Add the sweet potato, beans if using, raisins and honey and cook for 30 minutes until the pork is very tender.

Strain off the juices and return to a saucepan, boiling for 4-5 minutes until reduced to a thick and shiny sauce. Pour back over the meat.

Serve with a dollop of crème fraiche and sprinkle with chopped Parsley just before serving.

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