Sticky pork and bean casseroleby Maria Barlow
|Preperation time: 5 mins
Cooking time: 2 hours 10 mins
|2 tbsp sunflower oil;
450g pork, cut into chunks;
2 tbsp plain flour;
3/4 pint chicken stock;
4 tbsp white wine vinegar;
3 tbsp clear honey;
2 tbsp soy sauce;
2 tbsp tomato puree;
2 x 400g cans harricot beans, drain and rinsed.
|Heat the oil in a large ovenproof casserole
dish, add the pork chunks and cook until brown all over. Add the
flour and stir for 1 minute.
Add the stock, white wine vinegar, honey, soy sauce, tomato puree and season with salt and pepper. Bring to the boil. Transfer to a preheated oven, 160c, and cook for 1 hour.
Add the beans to the casserole and return to the oven for a further hour, giving it a stir after 30 mins.
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