Japanese-style Pork and Mushroom Casserole
- 2 tablespoons Oil
- 28 ounces Pork belly (cubed)
- 4 ½ ounces diced Bacon
- 1 onion (finely chopped)
- 1.333 cups pork stock
- 6 black peppercorns
- 8 small Beets (peeled and chopped)
- 3 ½ ounces Dried Morel (soaked in warm water for at least 30 minutes)
- 2 tablespoons Miso paste
- To garnish
- red Bell pepper (strips)
How healthy are the main ingredients?onion
Heat the oven to 180°C (160° fan) 350°F gas 4.
Heat the oil in a flameproof casserole dish and brown the pork and bacon in batches. Add the onion to the dish and cook for a few minutes until softened.
Stir in the stock and peppercorns. Add the beetroot and the morels and their soaking water.
Cover and cook in the oven for 1-1 1/2 hours until the meat and beetroot are tender.
Spoon out a little of the liquid into a bowl and stir in the miso paste. Stir into the casserole and garnish with strips of red pepper