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Posted by on 18 Nov 2016 in Featured, Meat, Ozpig |

Pork, Cider & Sweet Vegetable Casserole

Pork, Cider & Sweet Vegetable Casserole

Comfort food for cold, crisp days (or evenings) around a toasty Ozpig stove, writes Sandra Tate… So often simple is best, and this simple casserole/stew is a family favourite. Pork (in this case pork shoulder) is a very cheap option and takes much less cooking time to become super tender than cuts of stewing beef. I removed the rind and made crackling/pork scratchings so there was no waste from this 1kg pork shoulder joint. Vegetables may be a matter of taste so feel free to use your own favourite roots, I used red onions, carrots, parsnip, sweet potato, garlic cloves and Anja potatoes. A crisp, dry cider is good as the vegetables bring sweetness to the dish but it is a stew and I would save the good cider to drink with it, not to cook with! Peel all vegetables, including a couple of fat cloves of garlic, allowing at least 3 whole vegetables/person (don’t worry about the Anja potaoes, just rinse them). Prepare the onion, carrots, parsnip, sweet...

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