Recipe: Pork and Pepper Casserole

Rating: 4.5 stars based on 1235 reviews


  • 1 lb--4 cups of lean pork cut into small cubes
  • 1 tablespoon of flour
  • 2 tablespoons of olive oil for frying
  • 1 onion diced into large chunks
  • 3 cloves of garlic chopped fine
  • 1 inch of fresh root ginger chopped fine
  • 2 tablespoons of tomato puree
  • 10 fl ozs--300 ml of chicken stock--cube or homemade
  • 8 oz--1 cup of tinned pineapple chopped into chunks. If you have fresh pineapple use that.
  • 1 1/2 tablespoons of soy sauce
  • 1 red pepper seeds removed and sliced
  • 1 green pepper seeds removed and sliced
  • 1 1/2 tablespoon of balsamic vinegar
  • 5 spring onions washed and sliced to garnish


  • Toss the pork in the flour inside a plastic bag
  • Put half the oil in a frying pan, heat and fry the onion garlic and ginger on a medium heat, watch that the garlic does not burn for about 5 minutes.
  • Put these into the oven proof casserole dish.
  • Add more oil to the frying pan and fry the pork till it is brown on all sides add to the casserole dish.
  • Add all the other ingredients to the casserole dish and stir well.
  • The stock should come to the surface of the casserole. If it seems a bit dry add a spot more stock.
  • I covered the casserole with foil and put on the lid. I use a cast iron casserole by le creusot.
  • I cooked for 2 ½ hours at gas 5, 190C,375F in the middle of the oven.
  • When cooked check the taste and add salt and ground pepper to taste.




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