HG Strattons - Master Butchers

This is a very versatile casserole. You can make it in the traditional way by by browning the meat and the onions and then adding the other ingredients, or you can do it as an all in one, which makes it very quick and simple. It is really versatile, you can add other ingredients as the mood takes you.

500 g cubed pork
14 oz tin chopped tomatoes
200 ml pork stock, use a pork stock cube

1 tin flageolet beans

Marinade:

1 tbsp plain flour
1 tbsp English mustard powder
1 tbsp dark brown sugar
1 tbsp soya sauce
1 tbsp white wine vinegar
1 large mild onion, or red onion, thinly sliced

1 tbsp sunflower oil

Mix all the ingredients for the marinade together in a bowl and add the cubed pork and onion. Cover and leave in the fridge overnight. Place the marinaded pork and onion, stock and tomatoes in a casserole and bring to the boil. Place in a low oven for about 2 hours until the meat is tender. Add the flageolet beans half an hour from the end.
You can add garlic to the marinade, and use mushrooms instead of, or in addition to the beans.

Recipe from Woods Farm Ltd