Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, spicy pork casserole. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Spicy Pork Casserole is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Spicy Pork Casserole is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook spicy pork casserole using 18 ingredients and 9 steps. Here is how you can achieve that.
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The ingredients needed to make Spicy Pork Casserole:
- Get 750 g pork, diced
- Prepare 5 medium potatoes, diced
- Get 6 garlic cloves, finally chopped
- Get 1 tbsp Pimento paste
- Prepare 750 ml white wine
- Take 100 g chorizo, sliced or diced
- Get 1 large onion, finely diced
- Make ready 2 dried bay leaves
- Take Handful fresh or dried parsley
- Take 1 green pepper, finely chopped
- Get 2 fresh red chilli's, sliced (optional)
- Get 1 tsp paprika
- Prepare to taste Salt
- Get to taste Black pepper
- Make ready Hot sauce to taste (optional)
- Take 50 ml olive oil
- Get 50 ml water
- Get Lemon juice from half a lemon
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Instructions to make Spicy Pork Casserole:
- In a bowl, marinade the pork in the Pimento paste along with the salt, pepper, garlic, bay leaves and about 300ml of wine. Leave in fridge overnight.
- In a deep sauce or wok heat the olive oil and cook the chorizo until crispy then remove and put aside for later. You want its juices out to give the dish flavour.
- Next add the onions and fry until they become soft.
- Remove the pork from the marinade and put it aside. Add the meat to the saucepan and stir occasionally so it doesn't burn or stick to the pan.
- In the marinade, and the paprika, lemon juice, hot sauce, about another 400-500ml of white wine and about 50ml of water and mix.
- When the pork is sealed add the potatoes, green pepper and chilli and cook for 5-10 minutes.
- Add the marinade back into the saucepan and simmer with the lid on for about 30-45 minutes. Stirring occasionally. You want to allow the juices to reduce slowly.
- Finally add the parsley in the last 10 minutes of simmering and add the chorizo back into the pan and let the liquid reduce and thicken.
- Let it rest for 10 minutes before serving.
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