Inspired by the weather and twitter!
This recipe is one I experimented with last month. I had been tweeting with who blogs at Dad's Cooking Tonight, wondering what to do with my leg of pork as the weather was far too lovely for the roast I had planned. He mentioned he had Pesto Pork in his slow cooker for his family. Not a combination I would have naturally put together but it seemed to match the mood of the day so having found a jar of pesto sauce in the cupboard an idea for a recipe began to evolve:
Ingriedients
Leg of Pork, boned and cubed
Fresh or dried herbs: oregano, rosemary, bay leaf
Onions: chopped
Mushrooms: sliced
Yellow pepper: seeded and sliced
2 tablespoons of Pesto sauce from a jar
2 cloves of garlic
Plain flour
Pear Cider
Tin of evaporated milk
Chicken stock cubes
1/2 Fresh lemon squeezed
Olive oil
Black pepper
Method
Step 1
Shallow fry the pork in a large pan with a little olive oil to seal for about 5 minutes.
Sprinkle in a couple of tablespoons of plain flour and chicken stock cubes. Coat the meat and stir for a further minute till it just begins to stick to the pan.
Add the pear cider and about 1/2 can of the evaporated milk, stirring to incorporate all the sticky bits from the flour on the base of the pan.
Add the herbs to taste and pesto sauce and continue to fry over a medium heat. for 3 - 5 minutes.
Squeeze in the juice of half a lemon and reduce the heat to simmer.
Step 2
Meanwhile, Fry the onions and garlic in 2 tablespoons of olive oil for 3 minutes. Add the mushrooms and cook for a further 4 minutes till wilted. Add to the casserole with the sliced yellow pepper. If the sauce thickens too much let is down with the cider or more of the tin of evaporated milk.
Cover and place in a medium oven for 1 hour or better still a low oven for 2 hours.
I served ours with mini garlic roast potatoes and green vegetables, but it would have worked equally well with rice, or for one of our shop frozen meals I think I would use saute potatoes or couscous as I don't like to freeze cooked rice.
The meal had the thumbs up from my family and will be added to the list of favourite pork dishes. Thanks to Andy for the inspiration!
I am linking this post up to Funky Foodies over on Scottish Mum's blog, why not see what other tempting recipes are there.
