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

chattycathyuk

Ok guys i did it, my husband and son loved it, my son said it was the best dinner he had ever had lol :rotfl: Hubby enjoyed too, said there was so much favour in it and the meat fell apart mmm, i did add the wine (chardonnay), Pancetta, and veg gravy to thinken it up abit, cooked it for 3 hours on gas mark 4, so over top recipe by Haribojunkie and thanks to you all for your tips :kisses3:

Its also a Great money saver as it only cost £5 to make, and there's loads lefted for supper!!!

Husband now wants me to make him steak gravy with chips and pea for tea tomorrow, lol he can go and take a run and jump hahaha.

HariboJunkie

Well done Cathy! That looks wonderful. :T

lilmisskitkat

That looks lovely hun Made me hungry now though! I love to nosy at what people cook

Kate xxx

chattycathyuk

Thanks guy! :beer: just need some posh plates now and a chefs hat! im on a roll now.

Stephen_Leak

Sorry I'm a bit late, but try this one for next time. It uses the minimum of cheap ingredients, and is dead easy to do. It even makes it's own apple sauce! The gravy made with the onion and cider is fabulous. I try all my recipes before posting them, and deliberately used the cheapest pork steaks I could find, and they came out so tender that the bones just fell out of them.

PORK IN CIDER

Serves 2

INGREDIENTS

250ml of cider
1 apple
1 onion
2 pork chops or steaks

METHOD

Pour the cider into a measuring jug. Peel and core the apple, cut it into thick slices and put them into the cider to stop them going brown. Peel the onion and chop it into tiny pieces (see below).

Put the onion in the bottom of an ovenproof dish with a lid. Put the meat on top. Add the cider. Arrange the apple slices on top of the pork. Put the lid on the dish.

Cook in a preheated oven at 150°C, 300°F, gas mark 2 for about 2 hours (or a slow cooker for whatever).

ADDITIONS & ALTERNATIVES

Stir 2 heaped teaspoons of gravy granules into the onion and cider left in the dish to make the most delicious gravy.

TIPS

Any cider, fizzy or still or even fizzy cider that’s gone flat (but that doesn’t have the word "white" in the name) will do fine. The long, slow cooking in the cider will tenderise even the cheapest cuts of pork.

PS. HOW TO CHOP AN ONION QUICKLY, SO IT DOESN’T MAKE YOU CRY

Peel it. Cut off and discard the top end. Cut it in half from top to bottom. Place the halves cut face down. Hold it by the bottom end. Make one horizontal cut halfway across through it, but only as far as the bottom end you are holding. Make parallel vertical cuts down through it, from one side to the other, but only as far as the bottom end you are holding. Then make parallel vertical cuts across through it, from top to bottom, but only as far as the bottom end you are holding. Discard the bottom end. Repeat for the other half, if required.

skaps

Hi i bought some pork casserole pieces yesterday and want to make a casserole or stew. Has anyone got any tried and tested recipes?

zippychick

Hi Skaps :hello:

I am not a big pork fan, but there is a thread about pork casserole so have a look for recipes and suggestions

I'll add your thread to that one later to keep the information together

other threads which may help

pork steaks/cubes need using up

leftover roast pork *for general pork suggestions*

thanks:)
Zip

Patchthedog

You can use pork to make goulash - I would also use onions, garlic, tin(s) of tomatoes, green or red peppers and paprika (I think some goulash recipes also include potatoes).

Probably best to google it for a proper recipe!

It is good served with boiled rice and some soured cream.

Stephen_Leak

Literally as I type this, I have a meat curry, made from some price-reduced diced pork, bubbling away on the cooker.

MEAT CURRY

Serves 2

INGREDIENTS

375g of beef, lamb or pork, chicken or turkey
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of oil
200g (½ a 400g tin) of plum tomatoes*
1 teaspoon of chilli powder
1 tablespoon of garam masala
½ a teaspoon of ground turmeric
250ml of water

METHOD

Chop the meat into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a saucepan on a moderate heat. Put the garlic, ginger, meat and onions into the pan. Cook for 20 minutes until the meat is an even colour, with no pink bits. Stir frequently to stop it sticking.

Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Put half the chopped tomatoes into the pan and save the other half.

Add the chilli, garam masala, turmeric and water. Stir thoroughly.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 30 minutes, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERATIONS

The quantity of chilli powder above makes for a medium curry. For a hot one, increase this to 1½ teaspoons.

For a mild one, decrease this to ½ a teaspoon. Add 100ml (½ a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking. For a mild chicken or turkey Korma, also add a 50g sachet of creamed coconut. Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

tandraig

chattycathy - an almost foolproof recipe for steak, gravy and chips for you
get a nice rump steak
tablespoon of flour
an onion
a beef oxo or bovril cube
water
now fry the steak on a high heat until brown on both sides then remove it and turn the heat down and fry the onion (sliced)until its transparent. put the onion and steak in a casserole dish. now add the tablespoon of flour and about a tablespoon of cold water to the frying pan (with the fats and juices fromthe steak and onions). mix well and add enough water to make a decent gravy. bring all that to the boil and add the oxo or bovril cube. boil. decide how thick you want the gravy if you want it really thick then boil the gravy a bit to reduce it, otherwise it should be fine. add it to the steak and onions in the casserole dish.
then put the casserole in a low oven GAS 4 for an hour or even two just making sure the gravy covers the steak at all times. serve with chips and peas or mushrooms - my OH loves steak done like this. you can use the braising steak sold in supermarkets the same way - but give it at least two hours in the oven! its always tender done like this and very tasty.