Japanese-style Pork and Mushroom Casserole

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Japanese-style Pork and Mushroom Casserole
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
4
Ingredients
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

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
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.
3.
Stir in the stock and peppercorns. Add the beetroot and the morels and their soaking water.
4.
Cover and cook in the oven for 1-1 1/2 hours until the meat and beetroot are tender.
5.
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