COOKBOOK:Women’s Weekly - Casseroles
RATE: ❤️❤️👌🏻👌🏻💲💲💲
This was a nice recipe. It wasn't absolutely delicious but just nice.
Or, am I just getting a little fussy?
Unfortunately I got to compare it to some outstanding recipes last week. I do like my pork and this was a nice combination. Dont over cook it, this can be done way too easily and it will turn into a rubbery texture. It's better just to under cook it and let it standing for a few minutes. This will do the trick nicely. Enjoy
RECIPE
Serves 4
2 tablespoons peanut oil
4 pork forequarter chops (1kg)
1 tablespoon chinese cooking wine
1 cup chicken stock
1/2 cup tomato paste
1/4 cup soy sauce
1/4 cup grated palm sugar
1 medium red capsicum, sliced thinly
1 medium red onion, sliced thinly
spring onions, 3, sliced thinly
PASTE
5cm piece of ginger, chopped finely
20g lemon grass (in tube)
2 cloves garlic, chopped finely
2 tablespoons tomato sauce
1 tablespoon sambal oelek (this is hot)
Preheat oven to slow.
Blend paste, ginger, lemongrass, garlic, tomato sauce, until mixture is well mixed. paste the mixture on both sides of chops and set aside.
Heat oil in frying pan and fry the red onion, capsicum and spring onions until almost soft.
Add capsicum mixture at bottom of a deep casserole dish and place the pork chops on top of mixture.
Blend the chicken stock, soy sauce, chinese cooking wince, palm sugar and add the mixture over the chops.
Place the casserole dish in a moderated oven and bake for 10mins or until cooked through.
Serve with rice
