Pork 'n' Bean casserole
"I first cooked this recipe 30 years ago for a bonfire party and tripled the ingredients to serve 12 people - the cooking time does not need extending if you are doing this. I serve it with crusty french bread or jacket potatoes. Don't worry about it swimming in fat from the belly pork as the initial browning releases a lot of fat and the rest is soaked up during the slow cooking. If you use a crockpot, the juices won't thicken and you will need to do that separately. Please note that if you are doubling or tripling the recipe, you will need to brown the meat and onions in batches."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄2 lbs pork belly
- 1 ounce butter
- 2 medium onions, peeled and roughly chopped
- 1 can pork and beans in tomato sauce
- 1 teaspoon mustard
- 1 pinch curry powder
- 1 tablespoon Worcestershire sauce
- 1⁄2 pint water
- salt and pepper
directions
- Cut the meat into bite size pieces.
- Heat the butter and add the meat and fry for a few minutes to brown and remove to a casserole pot.
- Put the onions into the same pan with the remaining fat and cook until transparent then put with the meat.
- Stir the flour into the remaining fat in the pan and cook for a few minutes.
- Add the can of beans and all the other ingredients.
- Bring to the boil, stirring all the time.
- Pour into the casserole with the meat and onions.
- Cover and cook in a slow oven (Gas mark 3) for about 2 hours.
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RECIPE SUBMITTED BY
Helena MacKinnon
England
I live in Leeds, West Yorkshire, England and am a Practice Administrator in a Veterinary Practice. My daughter and granddaughter live with me and my 3 dogs and 3 cats. I don't have much spare time, but enjoy reading and socialising. If I could have a month to myself and the money to go with it, I would spend the time in my friend's villa in Torrevieja, Spain.
