Thread: curried Wild (or not) pork cassarole

Tomorrow nights tea (in with the pheasant) as there was still room in the oven

CURRIED PORK AND PINEAPPLE

1lb (500gr) pork pieces and
2 medium sized onions browned in butter ( I use oil)

Mix the following together:
1 dessert spoon of favorite curry powder
2 tablespoons lemon juice
1 tablespoon brown sugar
salt n pepper to taste
2 tablespoons Worcestershire sauce
drained juice from1 small tin pineapple pieces ( save pieces)

Use all the juice and add water to make 2 cups. Put altogether in casserole.
Cook 1 and1/2hours.
Thicken with 1 tbsp cornflour mixed with a little water and add pineapple pieces.

Return to oven until pineapple pieces are heated through. Serve with rice or mashed spuds.

Originally Posted by mikee

Tomorrow nights tea (in with the pheasant) as there was still room in the oven

CURRIED PORK AND PINEAPPLE

1lb (500gr) pork pieces and
2 medium sized onions browned in butter ( I use oil)

Mix the following together:
1 dessert spoon of favorite curry powder
2 tablespoons lemon juice
1 tablespoon brown sugar
salt n pepper to taste
2 tablespoons Worcestershire sauce
drained juice from1 small tin pineapple pieces ( save pieces)

Use all the juice and add water to make 2 cups. Put altogether in casserole.
Cook 1 and1/2hours.
Thicken with 1 tbsp cornflour mixed with a little water and add pineapple pieces.

Return to oven until pineapple pieces are heated through. Serve with rice or mashed spuds.

Mmmm sounds good, I might have just the animal for that