Monday, 18 February 2013

Oriental Pork Belly Casserole

pork belly casserole
Lovely Rich Flavours
This Casserole was basically a Friday night use up what's left in the fridge meal. I had some Broccoli, Shiitake Mushrooms and Bean Spouts that needed using up, so I figured what easier way to do it than to make a hearty casserole for the end of the seemingly very long week.

I love Pork Belly and the longer this cooks the more fall apart, melt in the mouth tender the meat gets. I put mine in the oven but this would be perfect for a slow cooker.

For a filling main meal for 2.

Ingredients:

casserole ingredients
Range Of Textures
500g Pork Belly Strips
500ml Cold Water
6 Tablespoons Gluten Free Oyster Sauce (we use Chan Moon Kee)
6 Tablespoons Tamari Soy Sauce (Sanchi)
3 Tablespoons Garlic Sriracha
100g Bean Sprouts
5 Shitake Mushrooms
Small Head Broccoli
3 Spring Onions

Directions:
  • Preheat the oven to 190C
  • Pot the stock pot, water, tamari, oyster and Sriracha sauce into your cooking vessel and mix together
  • Add the pork belly strips (I pierce mine with a fork so that the flavours penetrate the strips from the beginning)
  • Slice the mushrooms and onions and cut the broccoli florets away from the stem
chopped vegetables
Bean Sprouts For The No Prep Win
  • Put these and the bean sprouts in with the gravy and pork
uncooked pork belly casserole
Fuss Free Casserole
  • Cover and cook for 3 hours checking that all the veg is covered with gravy halfway through
pork casserole
Soft And Tender
And that's it, a really filling meal with tender Pork Belly and an amazing gravy that is lovely and rich with a bit of a Sriracha kick. Cooking doesn't get much more simple than this.

Printable Version

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