Perfect pork casserole

Recipe from: 11/20/1997 12:00:00 AM
Ingredients 16
Servings 5
Time

Ingredients

  • oil
  • 1
    kg
    cubed pork
  • salt and freshly ground black pepper
  • cake flour for rolling meat cubes in
  • 2
    onions, sliced
  • 1
    clove garlic, crushed
  • 500
    g
    fresh button mushrooms, sliced
  • 608
    baby gherkins, sliced
  • 1
    lemon
  • 50
    ml
    parsley, finely chopped
  • 1
    ml
    nutmeg
  • 1
    ml
    ground cinnamon
  • 1
    ml
    ground ginger
  • 250
    ml
    chicken stock
  • 15
    ml
    cake flour
  • 125
    ml
    plain yoghurt
 

Method

 
Heat a little oil in a heavy-based saucepan. Season the pork cubes with salt and black pepper and roll in the cake flour. Fry small quantities of the meat at a time in the heated oil until golden brown. Remove from the saucepan. Fry the onion and garlic in the same pan until tender and translucent. Add the mushrooms and stir-fry until done. Add the gherkins, rind of the lemon and 5 ml (1 t) juice, parsley, nutmeg, cinnamon and ginger. Add the fried pork cubes and chicken stock, cover, reduce the heat and simmer until tender. Mix the cake flour with the yoghurt and stir into the meat mixture. Simmer for a few minutes without boiling. Serve with penne pasta. Serves 4-6.
 

Read more on: pork
 

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