Search

Random Recipe

Pork Shank Casserole

 

Pork Shank Casserole

OK Pork Shanks aren't the most appealing looking cut of meat, let's be honest. But neither are Lamb Sharks and they command premium prices in restaurants. It's just a matter of cooking them slowly and infusing great flavours into the meat. We had two Sharks between us and probably had twice the quantity of  meat we would usually eat. We also had enough casserole for another meal each which is now loitering in the freezer for a rainy day!
 
Ingredients:-
 
Pork Sharks
1 Onion
2 Cloves of Garlic, minced
2 Carrots, cut into batons
¼ tube of Tomato Purée
A glug of Cider vinegar
½ tsp Chilli flakes
A spring of fresh Rosemary
¼ tsp toasted Cumin / Coriander seeds
¼ tsp Dill
¼ tsp Paprika
A tin of chopped Tomatoes
2 Bay leaves
1 pint of Stock
Oil
Salt & Pepper
 
Method:-
 
(1) Season the Pork with Salt & Pepper and on a medium heat seal the meat on all sides in a frying pan with a little oil.
(2) Remove the meat from the pan and add the Onions, Garlic and Carrots and cook gently for about 5 minutes.
(3) Stir in the Tomato purée and continue to cook until the vegetables are caramelized.
(4) Add the Vinegar and stir until the Vinegar has evaporated.
(5) Add the stock and bring to the boil.
(6) Reduce the heat an simmer for 5 minutes.
(7) Return the Pork to the pan and add the Chilli flakes, Rosemary, toasted Cumin / Coriander seeds, Dill, Paprika, Bay leaves, tinned Tomatoes and bring to the boil.
(8) Transfer to a casserole dish and cook at 170c for at least 2 hours. Alternatively transfer to a slow cooker and cook on high for about 4 hours.
(9) The meat should be very tender and almost falling off the bone
 
We served our with boiled Turmeric Rice and dressed with a little deep fried Cabbage to add some colour.
 

On Facebook

Pork Fillet with Bacon & Mushroom stuffing

Details
Category: Recipes

Pork Fillet with Bacon & Mushroom stuffing, eat well on universal credit

When a Fillet of Pork is less than half the price of a Chicken.....

Ingredients:-

1 Pork Fillet, butterflied
100g of Bacon Lardons
5 Mushrooms, finely diced
1 Small Onion, finely diced
3 Cloves of Garlic, minced
2 Tbsp of Parsley, chopped
3 Tbsp of Breadcrumbs (Gluten free for us)
Salt & Pepper to season
The Zest and Juice of a Lemon
Oil to fry

Method:-

(1) Add Oil to a frying pan and over a medium heat fry the Bacon, until crispy.
(2) Remove and set aside.
(3) In the same pan add the Onions and fry until softened.
(4) Add the Mushrooms & Garlic and season with Salt and Pepper.
(5) Allow to simmer for 5 minutes.
(6) Return the Bacon to the pan and add the Breadcrumbs.
(7) Add the Parsley.
(8) Mix well and then remove from the heat and allow to cool.
(9)  Slice the Fillet lengthways to butterfly, but don’t cut right through.
(10) Hammer out with a Meat hammer so it is thin enough to roll when stuffed.
(11) Spread the stuffing over the Fillet and close. String up so the stuffing remains in the pocket of the meat.
(12) Secure the ends with skewers.
(13) Heat a frying pan heat Oil to a high heat and sear the meat on all sides.
(14) season with Salt & Pepper are brush with Oil.
(15) Add to a baking tray and place in a pre-heated oven at 160c and cook for 20 minutes.
(16) Remove and cover with foil to rest.
(17) Mix the Parsley, Olive Oil, and Lemon.
(18) Drizzle over before slicing into 2cm cuts.

We served ours with Roasted Beetroot, Parsnips, Minted Potatoes and Peas.

 

Social Links

Translate

English French German Italian Portuguese Russian Spanish

Latest Recipes

Latest News