Baker's Pork Pot
From Cherrill 13 years ago
- 1 hour+prep to make
- Serves 4
The mustardy bread makes a nice topping for this casserole - something a bit different.
Ingredients
- 1 1/2 lbs boneless shoulder of pork, cut into cubes (you can use other cuts too) shopping list
- 1/2 lb large pork sausages, sliced about 1/2 inch thick shopping list
- 3 celery stlks, chopped shopping list
- 1 tablespoon flour shopping list
- 2 1/2 cups chicken stock shopping list
- 1/2 teaspoon dried rosemary shopping list
- 1 teaspoon soy sauce shopping list
- salt shopping list
- Freshly ground black pepper shopping list
- Slices of French bread - enough to cover the top of the casserole shopping list
- prepared mustard. French for a mild flavour or English for a stronger taste. shopping list
How to make it
- Gently fry the pork and sausages in their own fat until lightly browned
- Transfer to an ovenproof casserole dish
- Fry the veg gently for 5 mins, stir in the flour and add the stock
- Bring to the boil, stirring constantly
- Add the remaining ingredients and season
- Pour into the casserole, cover and bake for 45 minutes in a moderate oven 350 degrees-ish Gas mark 4
- Spread the bread with mustard and place, mustard side up, on the casserole.
- Turn the oven up to approx 375 (gas mark 5) and bake, uncovered, for 15 minutes
- Serve with veg of your choice
People Who Like This Dish 4
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