Pork & Pepper ‘Hotpot’

On 16th December 2014, This was Dinner

On the last week of November I created a menu from 29th November to 2nd January. This is all good and well but having created this list, organising it into two online shops, a market shopping list per week and a supermarket shopping list per week I seem to have lost a ‘couple’ of items along the way. Refried beans for Sunday and potatoes for today being just two.

Let’s see what happens when I find I have something missing at 6pm on Christmas Eve. Hopefully, if it does happen I will have some miraculous subsititute as I did both Sunday and today. Fingers crossed I’ve just missed these two items. So much for being organised!

This was another dish made by Mr S, he’s very good to me you know.

Preparing:

  • Cut a piece of pork shoulder into bite-sized chunks
  • Chop a couple of leeks
  • Chop a stick of celery
  • Deseed and chop a green and yellow pepper
  • Get some stock ready
  • Preheat the oven to 180ºc (fan)
  • Drain a tin of potatoes (my substitute)
  • Roughly chop some parsley
  • Get oil and seasoning ready

Making:

Heat some oil in casserole dish and brown the meat. Remove from the pan.

Add the leeks, celery and peppers and stir for a couple of minutes. Add back the meat and it’s juices.

Add the stock and season well.

Cover and pop in the oven. Cook for about 2 hours.

Add the potatoes and cook for another 20 minutes.

Serve with a sprinkling of parsley.

TWD_1612_Pork_Hotpot

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