Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 21

I love this intense, autumnal dish. Pot-roasting pork, or any meat for that matter, keeps it wonderfully moist and full of flavour.

 Preparation time:

 10 minutes

 Cooking time:

 1 hour 35 minutes

 Serves 6

 1.3kg (3lb) pork loin joint, skin removed

 Sea salt and freshly ground black pepper

 1 tbsp olive oil

 2 tsp butter

 8 rashers smoked streaky bacon, diced

 12 baby onions or shallots, peeled

 2 fresh rosemary sprigs

 250g (9oz) mixed, small mushrooms, cleaned, and any larger ones halved or quartered

 3 tbsp plain flour

 1 x 500ml can ale

 400g (14oz) baby new potatoes, washed

Pat the pork dry with kitchen paper and season with salt and pepper. Warm a large casserole over a high heat. Add the olive oil and butter, and when melted, stir in the bacon and onions or shallots. Cook for 5 minutes, stirring often, until golden. Add the rosemary and mushrooms and cook for a further 5 minutes or until golden.

Remove from the heat and stir in the flour until well combined, then mix in the ale and potatoes.

Place the pork on top of the ingredients in the pan, fat-side up. Return to the heat and bring to the boil. Reduce the heat to low, cover and simmer for 1½ hours until the meat is tender and there is no pink meat remaining.

Remove the meat from the pan, place on a board and cover with foil. Increase the heat under the pan and bring to the boil. Boil vigorously for 5 minutes until slightly reduced. Cut the meat into thick slices and serve with the sauce and vegetables spooned over.