Town Lane Pork Casserole

Prep Time: 0:25
Cook Time: 1:00
Serves: 4

Ingredients / Shopping List

450g pork leg steaks or fillet

4 tblsp cooking oil

2 medium onions

8 cm portion of root ginger

1 jar plum sauce

1 red peppers

150g sweetcorn and mange-tout

150g button mushrooms

2 fat cloves garlic

1 tblsp Lee and Perrins sauce

2 tblsp soy sauce

Freshly ground black pepper

Vegetable stock cube in water to 200ml

Prep to Cook: Oven on 190ºC Gas Mark 5. Casserole dish (use on hob first then put in oven) OR use frying pan and transfer to ovenproof dish.  Wooden spoon, veg knife, knife for chopping meat, chopping board, grater, 3 plates, measuring jug for the stock


Prep the flavours:

Peel and grate the root ginger

Peel and grate garlic cloves

Peel and dice up the onions

Remove stalk from peppers and seed core, then slice and dice

Slice the mange-tout and baby sweetcorn into halves

Quarter the mushrooms through the stalk

Prep the meat:

Trim excess fat from the pork steak and dice it into 3cm chunks

Fry the pork to seal juices in – quick fry and then remove the meat onto plate

Fry the chopped onions until some browning is visible that brings flavour out

Add the garlic and ginger, fry a few more moments

Stir in all remaining ingredient, red peppers, mange-tout, sweetcorn and mushrooms Add seasoning and stock

Stir in the plum sauce and add Lea and Perrins and soy sauce.

Cover with a tight fitting lid and place in oven

Cook for 1 hour

Check it out!

Town Lane Pork Casserole is juicy and tasty with a spicy edge that enriches the pork.  It is easy to prepare and looks colourful. My friend makes it the day ahead so that the flavours really mingle.  Serve with potatoes, rice or pasta or huge chunks of French bread

Pork is sometimes on offer and can be one of the cheaper meats to use in cooking.  If you freeze the meat let it thaw in the refrigerator overnight and then use as fresh.  When you make this recipe a quick dash to the veg aisle and meat counter gets you ready to go. You could add a fresh ‘green’ veg as a side dish if you want to but the casserole already has the vegetables in abundance.

Recipe Science

Cooks Know How: You will use a range of skills in this recipe.  Basic grating with medium slicing, dicing and chopping.  Keep tidy and organised and prepare the ingredients first, putting them on plates before you start cooking.  The idea of a casserole is to have everything on one pot to cook.  You can of course fry off in your favourite frying pan, I always use my nice deep non-stick stir-fry pan because it holds all the ingredients without major spillage. You will notice how the pre-frying stage adds colour and certainly starts to bring out the flavours. Once you have done the pre-frying you tip it all into an ovenproof dish for cooking and serving.  You will develop the range of flavours you know you can draw from, for example, you will use plum sauce to sweeten and add tang and the garlic to build the onion and oriental touch and fresh root ginger for fragrance and spice. This will give you confidence next time you make a casserole. With this Town Lane Pork Casserole you may feel you want to add a handful of fresh coriander at the end because you are getting into making really tasty dishes so if you want to do so, that’s fine, do it!