Pork & vegetable casserole
1
Points®
Total time: 1 hr 30 min • Prep: 20 min • Cook: 1 hr 10 min • Serves: 4 • Difficulty: Easy
Pork shoulder is the basis for this warming winter casserole. So easy to make – and even easier to eat!
Ingredients
Calorie controlled cooking spray
5 spray(s)
Pork shoulder joint, fat trimmed, boneless, raw
450 g
Onion
1 large
Garlic
2 clove(s)
Apple
1 medium
Carrots, raw
2 medium
Swede
200 g
Vegetable stock cube
1 cube(s)
Tinned Tomatoes
400 g
Tomato Purèe
2 tablespoon(s), level
Ground Ginger
½ teaspoon(s), level
Thyme, Dried
2 teaspoon(s), level
Salt
1 pinch
Instructions
1
Preheat the oven to 190°C, fan 170°C, gas mark 5.
2
Spray a large flameproof casserole with low fat cooking spray. Add the pork, a handful at a time, and cook over a high heat for 3-4 minutes until seared and browned.
3
Add the onion, garlic, apple, carrot and swede and cook for another 3-4 minutes, stirring.
4
Add all the remaining ingredients, stirring well to mix thoroughly. Bring up to the boil, then put the lid on and transfer the casserole to the oven. Bake for 1 hour.
5
Check the seasoning, adding salt and pepper if needed.
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