Pork and Pickled Onion Hot Pot family recipe
A classic winter warmer, given a piquant pickled edge
100g Garner’s Original Pickled Onions, drained
200g sliced leg of pork, diced/3 boneless steaks
1tbsp rapeseed oil
9 cherry tomatoes
1tsp brown sugar
A light pinch of salt and freshly milled pepper
150mls vegetable stock – a quarter tsp of bouillon powder dissolved in boiling water
1 dessertspoon cornflour, blended in a little water
250g long grain rice
Heat oil in pan and brown pork on both sides. Halve onions and add to pan with tomatoes and sauté with pork for a couple of minutes, taking care not to burn.
Add stock to deglaze pan and season. Place lid on pan, adjust heat and simmer gently for 45 minutes. Check occasionally and add a little water if required. When casserole nearly ready, boil rice in lightly salted water for 10 minutes. Drain and return to pan.
Finally add cornflour, blended in a cup with a little cold water, for the last few minutes of cooking and bring to boil for a final time to thicken juices. The result should be almost sticky. Serve with boiled rice and green salad for a delicious evening meal.
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