how do i make a pork Casserole, with tender meat!

chattycathyuk

Hi all

ok i cant cook to save my life, everything i cook i over cook it, as im worried about killing everyone, the only things i can cook is the basic's curry, sunday dinner etc. my husband says he likes what i cook but i can tell hes just eatting it to keep me happy! so for the last few months ive just been cooking 1 meat and 3 veg.

i would like to cook my family a pork casserole that they do really like, i have the following


ASDA Fresh Tastes Casserole vegetables
diced pork
apples
onion
oxo's
king edwards pototos

i have a casserole dish and slow cooker.

Any ideas??

Love cathyx

HariboJunkie

Hi Cathy

You should definitely be able to make a tender casserole with that lot. I presume the diced pork isn't fillet in which case it will need to be cooked slowly to tenderise it.

Are the casserole veg fresh?

If so I would toss the pork in seasoned flour with a little mustard powder if you have it.
Fry it on a heavy based saucepan until browned then remove and add the onion and veg to the pan and soften.

Combine the two and transfer to an oven proof dish and cook for about 1.5 hours on a low/medium heat. (Longer if it's a slow cooker you're using.)

If you have any wine I would add that too and any fresh or dried herbs you have but thyme and tarragon go particularly well with pork.

I would cook and mash the spuds separately to mop up the juices and serve with home made apple sauce.

Good luck.

mum2one

Would say soak the pork in cider overnight, it tenderises the meat.

Toss in seasoned flour, fry off to seal the meat, add to dish, with veg,

Onions, either add in with casserole, or maybe oven roast,

Apples, add to the cooking, quarter them, about 1hr before the meal is ready,

Potatoes, - serves as mash.
xx

HariboJunkie

Oops. I meant to say that when you transfer it to the casserole/slow cooker, add your stock cube and water with the wine and herbs.

Debt_Free_Chick

If you cook any cut of meat slowly, for long enough, it will be tender.

Meat on the bone tends to impart more flavour and you can tell that it's tender, when it falls away from the bone.

Otherwise, just try to cut a piece of the meat - or prise it apart with two forks. It should part easily. Pop it in your mouth if you're not sure

chattycathyuk

Thanks to you all, i will try this today, i have one last question, i have a bottle of white wine, is this ok to go with pork? if so how much do i put in?? my son will be eating this too hes only 8 and wouldnt want to get him drunk lmao

Debt_Free_Chick

chattycathyuk wrote: »

Thanks to you all, i will try this today, i have one last question, i have a bottle of white wine, is this ok to go with pork? if so how much do i put in?? my son will be eating this too hes only 8 and wouldnt want to get him drunk lmao

You're going to add it to the casserole, yes?

If so - then before you add any other liquid (stock, water etc) and after you've browned the meat & veg. Sling a glass of wine in, keeping the heat fairly high. Let the wine bubble and reduce to a thicker glossy sauce. Scrape all the bits off the bottom of the pan with wooden spoon - the bits have lots of flavour.

By now the alcohol has evaporated so there will be no issues for your DS.

Add the rest of the liquid, lower heat and cook gently. The bubbles should be barely visible on the surface of the pot/pan - gentle, gentle heat.

foreign_correspondent

For pork or sausage casseroles I always add a tin of chopped tomatoes, a good teaspoon of runny honey, a spoon of grainy mustard and a slosh of cider - lovely tasty gravy!

chattycathyuk

Thanks guys, do i add any stock?? pork stock cube, oxos or something like that???

Pink.

A pork stock cube will give it added flavour. I'm usually cooking for four or five and I add two to a casserole.

Pink

chattycathyuk

Thanks, ive just added some garlic and 2 pork stock cubes, smells, nice i will let you know the out come, fingers crossed!!

I have some Pancetta in the fridge, do you guys think i should sever this with the casserole, just place it at the side???

Im going to sever the casserole with mash, roast pototes, and yorkshire puds!

God my husband going to think its chrismas at this rate, i best not over do it as he'll have my cooking all the time lmao:rotfl: