Pork casserole

Pork Casserole.

I tend to use boned belly pork, but you can use pork steak or shoulder pork steaks. If you use belly pork, try and buy the leanest you can get.

2 Shoulder pork steaks, cubed

Sliced up carrot, leek and onion.

Pork stock cube.

Mixed herbs. pepper to taste.

I use a ninja, table spoon of oil in the bottom, saute the onion, leeks and carrot. Tip in the pork and turn until its sealed, add stock cube and I put in just over 1/4 pint of water, give it a stir, add in the mixed herbs and then pressure cook for 25 - 30 minutes. You can also do it in a pressure cooker. when the meat is cooked I add a dessert spoon of corn flour to thicken. A tray of belly pork makes enough for 2 suppers, so I freeze half for another day. I do like to make it a day ahead and leave it in the fridge overnight to allow the flavour to develop. You can also put a tin of chopped tomato's.

Today has been one of those days, washing done and dried, two deliveries, one of groceries and one of meat, the living room had also been cleaned, just have the kitchen to do tomorrow.

Another bright day, sunny and a bit of a breeze......

Just cooking sausage and mash with mixed veg for supper.