How to make it

  • 1. Preheat oven to 325F
  • 2. Heat oil in a flameproof casserole or dutch oven over medium heat, add the pork and fry until lightly browned and sealed on both sides. Remove pork and drain on paper towels.
  • 3. Heat the onion and fry gently for 5 minutes or so until soft and translucent. Stir in flour and butter over low heat for 1 - 2 minutes. Gradually stir in stock and wine. Raise heat and bring to the boil for 8 minutes and then simmer, stirring, until thick.
  • 4. Add the carrots, lemon zest, beans and spices, and season to taste with salt and ground black pepper. Bring back to the boil and then boil for 10 minutes. Return the meat to the pot, cover and cook in the oven for about 2.5 hours. If desired remove cover and add bread crumbs covering top of casserole for final 45 minutes in oven.
  • 5. Before serving, add salt and black pepper to taste.

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  • jdarr 10 years ago
    Yowza.....that sucks. I was copying from my recipe and totally screwed up, it should have been 1.5 ounces or roughly 3 Tbs. So so sorry for the screw up. So sorry.
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  • timsueoc 10 years ago
    OK I made the dish as a way to use up leftover pork belly. I can't help but wonder if 1.5 cups of plain flour is a typo? I've never seen such proportions in a recipe - it's usually flour & butter in equal proportions. I stirred in the 1.5 c flour + 2 T butter as indicated in step 3 & added the 1 pt stock + 1 c wine. The mixture thickened up like concrete. I added another 1 pt stock which made it just barely loose enough to stir. The blops which shot out from the pot during the boil were dangerous plus the mixture was trying to turn into concrete again, so I added the remaining ingredients without boiling it for 8 minutes or boiling it the second time for 10 minutes. I stuck the pot in the oven for the requisite 2.5 hours. It made a nice brown crust around the pot which is actually the best part, though the dish - through all the flour - is actually quite edible & even tasty. I wish I knew how it was really supposed to be made.
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