Click on the image, above to submit to Pinterest.
Aromatic Pork and Potato Casserole
Aromatic Pork and Potato Casserole is a traditional Irish recipe for a classic stew of pork and potatoes in a veal stock or vegetable stock base with lime juice, spices that's finished with watercress and soured cream. The full recipe is presented here and I hope you enjoy this classic Irish version of: Aromatic Pork and Potato Casserole.
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Additional Time:
(+24 hours marinating)
Serves:
4–6
Rating: 
Tags : Spice RecipesHerb RecipesPork RecipesIrish Recipes
Aromatic Pork and Potato Casserole: An Irish recipe for a stew of pork and potatoes in a veal stock or vegetable stock base with lime juice, spices that's finished with watercress and soured cream.
Ingredients:
675g waxy potatoes, peeled and halved
900g pork, cubed
finely-grated zest of 2 large limes
juice of 2 large limes
2 garlic cloves, crushed
4 tsp ground coriander seeds
4 tsp ground cumin seeds
seeds from 14 green cardamom pods, crushed
4 tbsp olive oil
1 onion, chopped
25g plain flour
700ml veal or vegetable stock
watercress leaves
3 tbsp soured cream
salt and freshly-ground black pepper, to taste
Method:
In a bowl, mix together the lime juice, garlic, spices and black pepper. Add the pork and stir to coat. Cover with clingfilm (plastic wrap) and set aside to marinate in the refrigerator for 24 hours, stirring occasionally during this time so that the meat marinates evenly.
Heat the oil in a heavy flameproof casserole. Lift the pork from the marinade, add to the casserole and brown lightly in the oil, frying in batches. Remove with a slotted spoon then add the onion and cook for about 5 minutes, or until soft and lightly browned.
Scatter over the flour and stir to combine. Cook, stirring constantly, for 1 minute over low heat, then whisk in the stock, lemon zest and marinade. Gently bring the mixture to a boil, stirring constantly.
Return the pork to the casserole, cover and cook gently for 30 minutes. Add the potatoes, cover and cook for 40 minutes, or until the meat and the potatoes are tender.
Now stir in the watercress and the sour cream. Allow to heat through and serve immediately.
