Navarin of pork

Recipe from: 7/1/2002 12:00:00 AM
Ingredients 14
Servings 1


Serving Change
  • 1.25 kg cubed pork steaks
  • 45 ml oil
  • 1 small onion, quartered
  • 1 clove garlic, crushed
  • 2 rashers bacon, finely chopped
  • 1 bunch spring onions, chopped
  • 15 ml cake flour
  • 250 ml chicken stock
  • 15 ml tomato paste
  • 1 turnip, peeled and cubed
  • 1 large carrot, peeled and thickly sliced
  • 6 baby potatoes, halved
  • 125 ml frozen peas
  • 60 ml fresh parsley, chopped


Preheat oven to 160 °C.
Remove any excess fat from the pork and cut meat into bite-sized cubes.
Heat oil in a heavy-based frying pan.
Cook onion, garlic, bacon and spring onions over medium heat for 5 minutes.
Remove with a slotted spoon to a large, heatproof casserole dish.
Add pork to frying pan and brown quickly in batches. Set aside.
When all meat is brown, return it to the pan and sprinkle with flour. Stir for 1 minute to combine, then pour on the stock and tomato paste.
Stir until thickened and smooth, and pour into casserole.
Stir in turnip, carrot and potatoes.
Cover with a tight-fitting lid and bake for 1 1/2 hours, or until pork is tender.
Stir 2 to 3 times during cooking. Add the peas after 1 1/4 hours.

Read more on: bake  |  pork  |  sauté

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