Granny Joan's Ginger Pork Recipe
Hearty casserole that all the family will love
By: totanaliz on: Sun 29 of Apr, 2007 [19:05 UTC] (1606 reads)
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!
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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.
- 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
- 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.