Perfect pork casserole

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5 servings
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Pork

By Food24 November 03 2009
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Ingredients (16)

oil
1.00 kg pork — cubed
sea salt and freshly ground black pepper
flour — cake
2.00 onion — sliced
1.00 garlic — cloves, crushed
500.00 g button mushrooms — sliced
608.00 gherkins — baby, sliced
1.00 lemon
50.00 ml fresh parsley — finely chopped
1.00 ml nutmeg — ground
1.00 ml cinnamon — ground
1.00 ml ginger — ground
250.00 ml stock — chicken
15.00 ml flour — cake
125.00 ml yoghurt — plain
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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.



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