4 large pork spare ribs, or pork chops
1 shallot, chopped
1 clove of garlic, crushed
2/3 cup (150 ml) 1/4 pt white wine
1 tbsp cider vinegar
2 bay leaves
1 small bunch of parsley
1 sprig each of thyme and marjoram
1 tbsp gin, optional
salt and freshly ground black pepper
1 tbsp vegetable oil
1 large onion, chopped
1 1/2 lb (700 g) potatoes, peeled and sliced
6 rashers streaky bacon, without rind
2 large leeks, chopped
2 tbsp parsley, finely chopped
1 shallot, chopped
1 clove of garlic, crushed
2/3 cup (150 ml) 1/4 pt white wine
1 tbsp cider vinegar
2 bay leaves
1 small bunch of parsley
1 sprig each of thyme and marjoram
1 tbsp gin, optional
salt and freshly ground black pepper
1 tbsp vegetable oil
1 large onion, chopped
1 1/2 lb (700 g) potatoes, peeled and sliced
6 rashers streaky bacon, without rind
2 large leeks, chopped
2 tbsp parsley, finely chopped
method
to make the marinade
1. Combine all the ingredients, pour over the pork chops and allow to stand for 24 hours.to make the casserole
1. Lift the chops out of the marinade and brown in heated oil.2. Put about half the quantities of each of the onions, potatoes, small pieces of bacon and chopped leeks in layers in an ovenproof dish.
3. Add the browned chops, then top with the remaining vegetables.
4. Strain the marinade over the casserole, cover the dish and bake in the oven Gas mark 3, 325°F (160°C) for about 2 hours.
5. Remove the lid and drain off as much fat as possible.
6. Serve garnished with chopped parsley.
serving amount
serves 4
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