Pork Casserole
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 1 1/2 lb. (750 g) lean pork, cubed
- 2 Tbsp. (30 mL) olive oil *
- 1 large onion, cubed
- 2 cloves of garlic, smashed
- 1 cup (250 mL) white beans, soaked for 24 hours
- 1 Tbsp. (15 mL) liquid honey *
- 1 3/4 cup (430 mL) chicken stock *
- 1 3/4 cup (430 mL) dry cider
- 1 bouquet garni (tyme, parsley and bay leaf wrapped in a cheese cloth)
- 3 large carrots, sliced
- 2 parsnips, diced
- 375 g pitted prunes *
- 1 red apple, cubed
- 1 Tbsp. (15 mL) Worcestershire sauce
- 2 Tbsp. Tomato (30 mL tomato) paste*
- 3 Tbsp. (45 mL) fresh parsley, chopped
Preparation
Brown the pork in half the olive oil. Remove the meat and keep warm. Sauté the onion and garlic in the remaining oil to soften. Return the meat to the frying pan and stir. Pour mixture into a small casserole.
Drain the beans and add them to the casserole with the honey, stock, cider and bouquet garni. Cover and simmer for 20 minutes.
Add the carrots, parsnips, prunes, apple, Worcestershire sauce, and tomato paste. Cook for another 30 minutes or until the beans are tender.
Remove the bouquet garni. Add the chopped parsley just before serving.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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