- 450 g diced pork (i prefer stewing pork for flavour, you can also use fillet)
- 1 onion
- 2 celery stick
- 1 green pepper
- 225 g chopped tomatoes
- 1 tsp lemon juice
- 200 ml chicken stock
- 25 g plain flour
- salt and pepper
- olive oil
- To begin with coat the pork with the flour and a little salt and pepper, dust off any excess.
- Heat a pan over a high heat and add a little olive oil. Place the pork into the pan gently and fry until golden brown all over. Remove the pork from the pan and place to one side.
- In a casserole dish, put in the leek, onion, celery and peppers, place the fried pork on top.
- Return the pan to the heat and add in the lemon juice followed by the chicken stock and then the diced tomatoes.
- Simmer on the pan for just a few minutes before pouring over the top of the pork.
- Cover the casserole dish with a lid and place in a preheated oven at 160 degrees for about an hour.
- Remove and check that the meat is tender, if not return to the oven for a few more minutes but remember that meat will soften as the casserole rests out of the oven.
Richie's tips: Use a cheaper cut of meat for slow cooking processes. Use a pot over a low heat if you don’t have a casserole dish. Add mushrooms to stretch the dish that little bit further!! Flour helps to thicken the sauce as it cooks. You can also reduce the sauce by transferring some to a pot and reducing it. Replace the chopped tomatoes with tinned tomatoes! Use chicken or beef instead of pork. Serve this dish with Boulangere potatoes or a similar oven baked vegetable dish. Price comes in at €4.97. Altogether though this would easily feed 5 people.