An easy Austrian dish from Sophie Grigson’s ” Meat Course”.
Ingredients
- 450 g belly pork cut into 5 cm cubes
- 450 g potatoes peeled and thickly sliced
- 450 g pears cored and quartered
- 1 cinnamon stick
- 2 tsps caraway seeds
- 1/2 tbsp sugar
- 600 ml meat or chicken stock
- sea salt and black pepper
Servings:
Instructions
- Preheat the oven to 190 C, 170 Fan, Gas 5.
- Mix the pork, potato and pears together in a lightly greased roasting tin. Tuck in the cinnamon and sprinkle with the caraway, sugar, salt and pepper.
- Cover with foil and bake for two hours.
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