Shoemaker’s Pot

A tasty, filling casserole from Germany, Shoemaker’s Pot is an unusual mixture of pork, pears and vegetables. It has a refreshing flavour and is a meal in itself. Serve with crusty bread and butter and some well-chilled lager.

4-6 servings.

2 tablespoons vegetable oil

1 large onion, finely chopped

2 lb. pork fillets, cut into

1-inch cubes

2 lb. firm pears, peeled, halved and cored

1 lb. carrots, scraped and sliced U lb. potatoes, peeled and sliced

2 teaspoons salt

1 teaspoon black pepper

8 fl. oz. chicken stock

4 fl. oz. sweet white wine

In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the onion and fry, stirring occa-sionally, for 5 to 7 minutes or until it is soft and translucent but not brown.

Add the pork cubes and fry, stirring frequently, for 6 to 8 minutes or until they are browned all over.

Add the pears, carrots and potatoes and season with the salt and pepper. Pour in the stock and wine and bring to the boil.

Reduce the heat to low, cover the casserole and simmer for 1 hour or until the meat is cooked and tender when pierced with the point of a sharp knife. Taste the juices and add more salt and pepper if necessary.

Increase the heat to high, uncover the casserole and boil rapidly for 5 minutes, stirring frequently.

Remove the casserole from the heat and serve at once, straight from the casserole.

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