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This recipe was given to me by Joan, my Scottish mother-in-law, before I left for Spain. It has become a firm favourite with my family ever since. My 2 children, aged 4 and 7 especially like it, hence the name! Subscribe to Type-A Mom articles

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This ginger pork recipe can also be cooked in the oven as a conventional casserole, but I would recommend using a better cut of meat, such as pork fillet. Cover the casserole with a lid, and leave to cook for around 2 hours. Try the meat to check that it is tender.

• 20 minutes preparation
• 1 1/2 to 2 hours casserole cook, or 6-8 hours in slow cooker.

If you have a slow cooker, you can prepare it in the morning and simply leave it to cook all day. Beware; the delicious smell as it cooks drives my 4 dogs crazy! The other advantage of slow cookers is that you can use cheaper cuts of meat, try casserole pork or stewing pork. After 6 to 8 hours in the pot it will be tender and melt in the mouth.

This recipe gives 4 generous portions, but this dish freezes well so don’t worry if you make too much.

Ingredients

• 1 pound (500g) boneless pork
• large 28-ounce (820g) tin of tomatoes
• 2 carrots, peeled and cut into julienne strips
• 2 tbsp of Worcester Sauce or Heinz “SOJA” sauce
• 4 tbsp brown sugar
• 4 tbsp vinegar
• 2 cloves of garlic, peeled and finely chopped
• bay leaf (optional)
• 1 oz flour
• 1 - 2 tsp ginger, depending hot spicy you like your food.

salt and pepper to taste

Preparation

• Mix together the flour, ginger, salt and pepper in a large bowl.
• Cut the pork into small cubes and toss in the flour mixture.
• Add all the other ingredients and stir well to coat with spices.
• Either place in slow cooker on high for 6 hours approx or place into a large casserole dish.
• Cover, and place casserole in pre-heated oven at 350 fahrenheit (180ํ C). Cook for approximately 1½ - 2 hours, or until the pork is tender.

If you are making this for all the family, use less ginger and make a milder version until your kids get used to the taste. My kids didn´t really like it spicy at ages 2 – 3 , but will now both eat the “2tsp ginger” version. You can add a little whole milk or cream to make theirs milder.

This is delicious served with basmati rice or couscous, and if made with lean cuts of meat is a hearty, healthy meal.