Eastern Pork Casserole

This week I tried something new – diced pork. I don’t know why I hadn’t considered it before. The meat takes on flavours well, is very tender and reduces cooking time.

Eastern Pork Casserole

Ingredients 

500 g diced pork 

1 onion, sliced 

1 green pepper, chopped 

1 tbsp soy sauce 

1 tbsp mirin, (optional) 

2 tsp dried ginger 

2 cloves garlic 

tin of chopped mushrooms 

tin of carrots and petit pois 

1 pint chicken or vegetable stock 

salt and pepper to taste 

butter for frying 

Method 

You can prepare this meal in two ways. If short of time you can just put everything in a saucepan or casserole and cook as appropriate. Alternatively, melt the butter, fry off the onion and pepper until soft then stir in the garlic, ginger, soy sauce and mirin. Add the meat and brown, then pour in the stock and the remaining tinned vegetables. Bring to the boil and then simmer for 1 hour or until the meat is tender. 

Serve this with almost everything! Noodles, rice, pasta and in my case creamy mashed potato. 

God Bless