Monday, 22 November 2010

Pork Rescue

After a fabulous weekend with friends, the centrepiece of which was surely the 4kg shoulder of pork we roasted on Saturday afternoon, I found myself with a huge hunk of meat still left in the 'fridge.  As pork seems to roast so much better when cooked in a large piece (and anyway, you get more crackling this way), it seems silly not to cook a large piece when you get the chance, especially if the only 'problem' is having meat left over; leftover pork is so lovely, whether you cook it or not , and so versatile when you do. This recipe also, happily, uses up the rogue green peppers so often lurking in my 'fridge; refugees from bargain mixed bags of peppers.  The frozen 'mini rösti' I sometimes use to top this sort of meal are easy enough to get hold of in most supermarket freezer sections;  the usual mashed potatoes for the top are great, but ultimately, on a cold Monday evening, these are the easy option, however lazy it may seem... and, justifiably so, as it's very tasty either way!

Pork Pot (as named by James)

1 tbsp dripping, oil or butter
1 onion, peeled, halved and sliced
1 stick celery, chopped
1 green pepper, de-seeded and chopped
200ml pork gravy (or water)
500ml passata
400g can chickpeas, drained and rinsed
3 or 4 handfuls of shredded cooked pork
frozen mini rösti (12 or so)

Heat the fat in a large casserole and fry the onion, celery and pepper until softened.  Add the gravy (or just some water if you don't have gravy left over, or to hand) and the passata, then stir in the chickpeas and the shredded pork.  Stir well to mix, then turn it all out into an ovenproof dish.  Top with the frozen rösti (and see picture) and cook at 200°c for 25 minutes.  Serve with something a little crunchy, whether salad or vegetables.

Cath xx

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