Pork and Sunshine Pepper Casserole : Low Carb

How about this lovely colourful and low carb Casserole idea. I've called it 'Pork and Sunshine Pepper Casserole' because I thought for a change I'd pick some bright and cheerful colours to put in with the meat. This is what I used and how I made it ... I can also tell you it didn't hang around on the plate long either ...delicious was the word used when the meal was complete!

Ingredients 

Serves 2 / 3

0.450kg diced leg (or shoulder) of pork 

1/2 large red pepper

1/2 large orange pepper

1/2 large yellow pepper

1 carrot

1 onion (you can use white or red) sliced

mushrooms, a handful 4 - 6

salt and black pepper for seasoning

mixed herbs 

gravy / stock (of choice) about 3/4 pint (to cover meat etc)

Method 

Wipe / wash meat and all vegetables with water before using

Put oven on to warm up. Gas 4, Electric 180

Dice up meat into approx 1 inch 'chunks' and place in oven proof casserole dish

Remove skin from onion and slice, add to casserole dish 

De-seed, as appropriate all, peppers and cut into square pieces, add to casserole dish

Peel and slice carrot and add to casserole dish

Slice or quarter mushrooms and add to casserole dish

season with salt and black pepper

add herbs of your choice - I used dried mixed herbs

Make up your stock and pour over meat and vegetables to cover

Put lid on casserole dish, place in warmed oven, cook for approx 1 1/2 hours until meat is tender.

Tip - I usually gently stir all ingredients at least twice during cooking 

Whilst casserole is cooking prepare any accompanying vegetables

Serve on warmed plates and enjoy

How about this tip for preparing onions:

First slice off the top of the onion (leave the root on for the moment), then remove the papery skin and any brown outer layers.
To chop the onion, cut in half from top to bottom. Put the cut side down and make a number of horizontal cuts towards, but not quite reaching, the root. Then make as many vertical cuts through the onion, again not quite reaching the root. Holding the onion very firmly and with the knife blade at right angles to the first set of cuts that you made, slice down vertically - the onion will fall away in small pieces as you go. Continue cutting until you reach the root, which you can now discard.

To slice, trim the root off, then cut in slices moving from the root end towards the top. Leave as slices or separate each one out into rings.

All onions are best prepared just before you use them.

Read more about onions here

All the best Jan