Thursday – Pork and Pickled Onion Hot Pot
Serves 3
The classic hot pot gets a Ganrer’s makeover.
Serve with boiled rice and green salad for a delicious evening meal.
- Heat oil in pan and brown pork on both sides.
- Halve onions and add to pan with tomatoes and sauté with pork for a couple of minutes, taking care not to burn.
- Add stock to deglaze pan and season.
- Place lid on pan, adjust heat and simmer gently for 45 minutes. Check occasionally and add a little water if required.
- When casserole nearly ready, boil rice in lightly salted water for 10 minutes. Drain and return to pan.
- Finally add cornflour, blended in a cup with a little cold water, for the last few minutes of cooking and bring to boil for a final time to thicken juices. The result should be almost sticky.
Serve with boiled rice and green salad for a delicious evening meal.
Ingredients:
100g Garner’s Original Pickled Onions, drained200g sliced leg of pork, diced/3 boneless steaks
1tbsp rapeseed oil
9 cherry tomatoes
1tsp brown sugar
A light pinch of salt and freshly milled pepper
150mls vegetable stock – a quarter tsp of bouillon powder dissolved in boiling water
1 dessertspoon cornflour, blended in a little water
250g long grain rice