Chilli Pork Casserole

Chilli Pork Casserole

Life is not always about the sweet things, in fact our bodies are designed to take a limited amount of sweet things before things start to go wrong. I love savoury dishes, with a little spice, unlike my wife who uses chilli indiscriminately. Don’t get me wrong she is an amazing cook and has mastered the art of cooking African dishes, but I do not have a palate for hot things from a spicy perspective so she tones it down.

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My chilli pork casserole is one of those dishes enjoyed by the entire family, but it is so easy to make and you can let the oven do the rest for 2½ to 3 hours. I still qualify that as easy cooking right? You may say who has the time? But I can assure you once you cook this it will always feature on your weekly food menu.

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This casserole accompanies rice or potatoes, but can be eaten on its own on a typical winter day. So why not sit back, let the oven do the hard graft and enjoy a hearty wholesome meal either on your own, or with friends and family. Best of all, you can omit the chilli, if you can’t stand anything spicy. Enjoy!

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Ingredients

  • 1kg pork shoulder steaks cut into thick strips
  • 2 large carrots
  • 2 medium onions
  • Fresh thyme (about 6 stalks will do)
  • 7-8 fresh bay leaves (use dried leaves as an alternative)
  • 2 pork stock cubes (use beef in absence of pork)
  • 40g butter
  • 30g rapeseed oil
  • 20g plain flour
  • 30g tomato puree
  • 1 teaspoon cayenne pepper
  • 2 teaspoons crushed pepper
  • 3 tablespoons Worcestershire
  • 500g boiling water

Recipe

  1. Slice the onions and cut the carrots into diagonal slices
  2. Preheat oven to 160 degrees celsius fan
  3. Heat the rapeseed oil and butter in a large frying pan then add the bay leaves and thyme heating for about 2 minutes
  4. Add the onions and carrots and continue stirring on the heat until the onions and carrots soften
  5. Once softened add the flour and mix until it completely blends in.
  6. Add the tomato sauce, crushed pepper, cayenne pepper, Worcestershire sauce and stock cubes stirring altogether
  7. Add the pork shoulder strips
  8. Add the boiling water and transfer to a casserole dish
  9. Place casserole dish in the oven for about 2½ to 3 hours until the sauce has thickened and the pork has softened
  10. Think of what you are going to eat this casserole with
  11. enjoy!
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2 Comments

  1. Darshan
    October 21, 2017 / 4:34 pm

    This sounds delish! I am going to try making this with Lamb/goat.

    • Peter
      October 21, 2017 / 7:14 pm

      Hi Darshan, Thanks for the comment, I love goat, and will introduce a different flavour to this casserole. I don’t eat lamb because my wife does not like it, but I am sure it will work equally well.

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