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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
This hearty New Zealand pork casserole is just what you need to warm the cockles.
¼ cup seasoned flour, for dusting
4 rashers New Zealand streaky bacon, chopped
1 onion, diced
2 sticks celery, diced
2 sprigs thyme
1 bay leaf
3 cloves garlic, finely chopped
2 cups vegetable stock
1 tablespoon tomato paste
2 carrots, peeled and cut into 3cm pieces
2 tablespoons chopped parsley leaves
Mashed potato, couscous or soft polenta
Steamed green vegetable
¼ cup seasoned flour, for dusting
4 rashers New Zealand streaky bacon, chopped
1 onion, diced
2 sticks celery, diced
2 sprigs thyme
1 bay leaf
3 cloves garlic, finely chopped
2 cups vegetable stock
1 tablespoon tomato paste
2 carrots, peeled and cut into 3cm pieces
2 tablespoons chopped parsley leaves
Mashed potato, couscous or soft polenta
Steamed green vegetable
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Preheat the oven to 160°C.
Dust the pork with flour. Heat a little oil in a large frying pan over medium heat. Add the pork and brown on both sides, transferring to a casserole dish as you go.
Add the bacon to the pan and cook until golden, then add the onion, celery, thyme and bay leaf. Lower the heat and cook gently until the onion is soft, about 5 minutes.
Add the garlic and cook for a further 1 minute. Stir in any excess seasoned flour.
Add the stock and tomato paste. Stir well then add the carrots. Pour over the browned pork, cover dish and place in the oven. Cook for 2 hours until the pork is tender.
Sprinkle chopped parsley over the pork casserole and serve with mashed potato, couscous or soft polenta and a steamed green vegetable.
In winter, add 2 large parsnips, peeled and cut into 4cm pieces
To make your pork casserole go further, add a drained can of chickpeas, 10 minutes before the end of cooking to heat through.
This hearty New Zealand pork casserole is just what you need to warm the cockles.
500g diced New Zealand shoulder pork (3-4cm pieces)
¼ cup seasoned flour, for dusting
4 rashers New Zealand streaky bacon, chopped
1 onion, diced
2 sticks celery, diced
2 sprigs thyme
1 bay leaf
3 cloves garlic, finely chopped
2 cups vegetable stock
1 tablespoon tomato paste
2 carrots, peeled and cut into 3cm pieces
2 tablespoons chopped parsley leaves
Mashed potato, couscous or soft polenta
Steamed green vegetable
Preheat the oven to 160°C.
Dust the pork with flour. Heat a little oil in a large frying pan over medium heat. Add the pork and brown on both sides, transferring to a casserole dish as you go.
Add the bacon to the pan and cook until golden, then add the onion, celery, thyme and bay leaf. Lower the heat and cook gently until the onion is soft, about 5 minutes.
Add the garlic and cook for a further 1 minute. Stir in any excess seasoned flour.
Add the stock and tomato paste. Stir well then add the carrots. Pour over the browned pork, cover dish and place in the oven. Cook for 2 hours until the pork is tender.
Sprinkle chopped parsley over the pork casserole and serve with mashed potato, couscous or soft polenta and a steamed green vegetable.
In winter, add 2 large parsnips, peeled and cut into 4cm pieces
To make your pork casserole go further, add a drained can of chickpeas, 10 minutes before the end of cooking to heat through.
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