Pork casserole

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Category: Lunch Dinner


1 tablespoon of wholegrain mustard
1 heaped tablespoon of plain flour
400g / 3½oz. of lean pork, diced
1 tablespoon of vegetable oil
24 mushrooms, sliced
2 large onions, peeled and chopped
3 green peppers, deseeded and diced
4 medium carrots, peeled and diced
4 large potatoes (180g each) peeled and chopped
2 teaspoons of dried thyme
1 bay leaf
2 tins of chopped tomatoes (400g each)
Black pepper, to taste

Serve with:

200ml glass of milk

Pork casserole Directions

  1. 1. Combine the flour and mustard together in a bowl and add the pork pieces to coat.
    2. Heat a non-stick saucepan over a medium heat and when hot, fry the rasher until it starts to
    brown. Remove from the heat and set aside on a plate.
    3. Next fry the coated pork and cook to brown, about 5 minutes, before removing and setting
    aside with the rasher.
    4. Add the oil to the pan, and scrap up any juices, mustard and flour to prevent it from sticking
    to the pan, before adding all the prepared vegetables, potatoes, thyme and bay leaf and
    cook for 10 minutes, until they begin to soften.
    5. After this time return the pork to the pan, along with the tin of tomatoes. Half fill the empty
    tomato can with water and add this to the pan also.
    6. Turn the heat up and bring to the boil then cover with a lid and return the heat to low and
    simmer for between 20 -30 minutes until the pork is cooked through and the potatoes are
    7. Season with black pepper before serving in a big bowl.
    8. Serve with a glass of milk.

Recipe notes

Serves 4

Nutrition facts

Per Serving

Kcal: 53 kcal
Kjoule: 220 Kjoule
Fibers (g): 1.4g
Sodium (mg): 0.1mg
Carbs: 6.3g
Sugar (g): 2.7g
Fat: 1.1g
Saturated fat (g): 0.2g
Proteins: 3.7g

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