Lincolnshire Pork Casserole
Ingredients
- 4 large pork spare ribs or pork chops
- 1 shallot chopped
- 1 clove of garlic crushed
- 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 potatoes peeled and sliced
- 6 rashers streaky bacon without rind
- 2 large leeks chopped
- 2 tbsp parsley finely chopped
Instructions
to make the marinade
- Combine all the ingredients, pour over the pork chops and allow to stand for 24 hours.
- to make the casserole
- Lift the chops out of the marinade and brown in heated oil.
- Put about half the quantities of each of the onions, potatoes, small pieces of bacon and chopped leeks in layers in an ovenproof dish.
- Add the browned chops, then top with the remaining vegetables.
- 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.
- Remove the lid and drain off as much fat as possible.
- Serve garnished with chopped parsley.
Calories: 683 kcal
Carbohydrates: 42 g
Protein: 26 g
Fat: 43g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 112 mg
Sodium: 334 mg
Potassium: 1244 mg
Fiber: 5 g
Sugar: 5 g
Vitamin A: 963 IU
Vitamin C: 45 mg
Calcium: 83 mg
Iron: 4 mg