Name Fruity Pork Casserole


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* 1 large onion, finely sliced
* 1 red pepper, cored, seeded and finely sliced
* 1lb (450g) pork shoulder, diced
* 1 clove garlic, crushed
* 1oz (25g) flour
* 2oz (50g) pre-soaked prunes
* 2oz (50g) pre-soaked apricots
* 1/2 teaspoon dried
* 1/2 teaspoon dried marjoram
* 1/2 pint (300ml) hot stock
* 4oz (100g) button mushrooms
* salt
* freshly ground black pepper

1. Put the onion into a microproof casserole with the red pepper, cover with pierced clear film and cook on full power for 4 minutes. Add the pork and garlic and cook on full power for 4 minutes, then stir and cook for a further 3 minutes. Stir in the flour, then the prunes, apricots, herbs, stock and mushrooms and cook on full power for about 8 minutes, or until the stock is boiling. Season.
2. Cover casserole with a lid or pierced clear film and cook on low power for about 40 minutes, or until the meat is tender. Stir the casserole once during cooking and again at the end of cooking. Stand for 5 minutes before serving.

Power Levels: Full and Low
Cooking Time: about 1 Hour
Serves: 4

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