Recipe: Pork and kumara casserole

Pork and kumara come together for your comfort on those upcoming cold evenings.
Aaron McLean

Pork and kumara come together for your comfort on those upcoming cold evenings.

This is a simple, comforting dish that needs to be started a day ahead.

If I'm reheating it I like to leave the sauce rather wet, but if you do want to thicken it, you can do so with a slurry of cornflour and water.

If the pork belly comes with skin on, I often salt it overnight uncovered in the fridge and then turn it into crackling to serve alongside. 

 

PORK & KUMARA CASSEROLE

Serves 6

Preparation 15 minutes plus salting time / Cooking 1 hour 40 minutes

 

 

1kg pork belly, skin removed 

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2 teaspoons sea salt

2 tablespoons olive oil

1 onion, finely chopped

1 stick celery, finely chopped

1 carrot, peeled, finely chopped

2 cloves garlic, finely chopped

½ teaspoon cumin seeds

pinch of chilli flakes

finely grated zest and juice of 1 orange

2 bay leaves

½ cup white wine

500ml chicken stock or water

600g (about 2 medium) kumara, peeled, cut into 2cm pieces

½ cup coriander leaves

Steamed rice to serve

READ MORE:
The best Anzac biscuit recipes
6 of the best feijoa recipes to use up all the fruit
Recipes: Apple & feijoa crumble and sticky date, pear & ginger pudding

 - Stuff

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