Pork and pickled onion hot pot

    1 hour

    The classic hot pot gets a makeover. Pork combines with pickled onions, cherry tomatoes and a touch of brown sugar.

    8 people made this

    Serves: 3 

    • 1 tbsp rapeseed oil
    • 200g sliced leg of pork, diced (or 3 boneless steaks)
    • 100g Garner’s Original Pickled Onions, drained
    • 9 cherry tomatoes
    • 1 tsp brown sugar
    • 150ml vegetable stock
    • salt and black pepper to taste
    • 1 desertspoon cornflour, blended in a little water
    • 250g long grain rice

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Heat oil in pan and brown pork on both sides.
    2. Halve onions and add to pan with tomatoes and sugar, and sauté with pork for a couple of minutes, taking care not to burn.
    3. Add stock to deglaze pan and season.
    4. Place lid on pan, adjust heat and simmer gently for 45 minutes. Check occasionally and add a little water if required.
    5. When casserole is nearly ready, boil rice in lightly salted water for 10 minutes. Drain and return to pan.
    6. Finally add cornflour, blended in a cup with a little cold water, for the last few minutes of cooking and bring to the boil for a final time to thicken juices. The result should be almost sticky.

    Serving suggestion

    Serve with boiled rice and green salad for a delicious evening meal.

    See it on my blog

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