Budget Pork Casserole
Over a year ago
7,973 views
Ingredients
- 4 pork loins, chopped
- 2 tbsp plain flour
- 1 beef oxo
- salt and freshly ground black pepper
- 2 onions, sliced
- 3 cloves garlic, peeled & sliced
- salt and freshly ground black pepper
- 2 tbsp olive oil to saute
- 2 tomatoes, chopped
- fresh herbs, chopped
- 8 new potatoes, scrubbed & chopped
- 2 tbsp red lentils
- boiling water
- other green veg in season
- 3 tbsp oil, to fry pork
Accompaniment
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Description
Thanks to mum for passing me the ingredients from the garden as it cooked!
Method
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1
Chop the pork, removing the fat, and mix the flour and seasonings/oxo. Drop the pork in the flour, cover, then put your oil on max heat. When the oil's hot, fry the pork in two batches, just so that the flour turns golden and the meat is mostly starting to colour all over. Set to the side, add water to the pan and scrape all the bits off. Add this water to the pork, and tip on any left-over seasoned flour. Cover with foil, then a tea towel.
Fry sliced onions in olive oil, then add garlic, seasoning and herbs. When golden, add the other ingredients, cooking as you stir for a few mins. Then half-cover in boiling water. Put the lid on, when it's boiling, reduce to low heat and cook for 20 minutes.
Serve with crusty bread and fresh herbs to garnish.
Chef's Tips
Pork loins are very reasonably priced in most supermarkets and are very low in fat.
Use my "Cheat's Garlic" recipe to reduce prep time.
I like to use one red and one white onion, to get the taste of both.
For herbs I like to use bay leaves, finely chopped rosemary (not too much), basil and parsley.
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