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Pork, kumara and ginger marmalade casserole

Ratings: 5.0 / 5 FROM 4

NZ Woman's Weekly 12/10/2010

This low fat casserole is quick to assemble and it can be left simmering away in the oven until dinner time.

Preheat oven to 160 degC. Heat oil in a large frying pan, brown pork in batches and then transfer to a casserole dish.
Reduce heat and gently cook onion, garlic, ginger, cumin and coriander until onion is just tender. Place in casserole with pork.
Peel and chop the kumara and add to casserole along with the stock, marmalade and soy sauce.
Cover and cook for 1 1/2 hours, stirring once during cooking.
If liquid needs thickening at the end of cooking, add 1 to 2 tbsp cornflour mixed to a paste with cooled cooking liquid and cook for a further 15 minutes.

Comments

Pamerle
added 802 days ago
That should be less '***in'
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Pamerle
added 802 days ago
A lovely casserole, I didn't have any marmalade so used apricot jam and also less ***in as am not keen on too much of it, well worth a try.
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puddyfan
added 1833 days ago
This is well worth making. I didnt put the soy sauce in thinking it might be a bit too salty for us. Also I couldnt find any marmalade with ginger in it so I used Sweet Tangelo & Orange Marmalade (Craigs) 375g. I think it tasted great with the other flavours.
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