8 slices of belly of pork - 1 1/2 lb (700 g)
2 onions, skinned and sliced
1 large cooking apple, peeled, cored and diced
1 1/4 cup (1/2 pint) 300 ml stock
gravy browning
salt, pepper
2 level tbsp plain flour (All purpose)
2 carrots, pared and sliced
2 onions, skinned and sliced
1 large cooking apple, peeled, cored and diced
1 1/4 cup (1/2 pint) 300 ml stock
gravy browning
salt, pepper
2 level tbsp plain flour (All purpose)
2 carrots, pared and sliced
method
1. Trim the excess fat from the belly of pork.
2. Layer the onions and apple in a casserole and overlap the slices of pork on top.
3. Colour the stock with a few drops of gravy browning, add some seasoning and pour over the meat.
4. Cover and cook in the oven at 170°C (325°f) mark 3 for 2 hours; skim off any excess fat.
5. Blend the flour with a little cold water, stir in the liquid from the casserole and return it to the casserole, with the carrots.
6. Cover and cook for a further hour.
2. Layer the onions and apple in a casserole and overlap the slices of pork on top.
3. Colour the stock with a few drops of gravy browning, add some seasoning and pour over the meat.
4. Cover and cook in the oven at 170°C (325°f) mark 3 for 2 hours; skim off any excess fat.
5. Blend the flour with a little cold water, stir in the liquid from the casserole and return it to the casserole, with the carrots.
6. Cover and cook for a further hour.
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