Recipe: Main course meat

This recipe is my favourite because it is delicious, colourful, easy to prepare, nutritious and cheap...and it can be put into the fridge and reheated in the oven or microwave the day after. I invented it when I was fiddling around with ways to make something tasty with pork belly strips and vegetables and it is delicious with mashed potatoes. Pork belly strips are as tasty as pork chops but cheaper and there is no bone..

Ingredients: to feed a family of four

8 strips of pork belly (approximately 1 kilogram)

4 large onions

8 ounces of mushrooms

8 regular tomatoes

2 carrots

2 cupfuls of peas

3 x 16 fluid ounces of single cream

4 ounces of butter

Salt and pepper to taste

You also need a large casserole dish (or two smaller ones), and a frying pan

Method

Take a large frying pan, put some olive oil into it and put it on a low heat. When it is warmed through and covering the bottom of the pan, place the pork belly strips into it and leave to cook until it is slightly brown, now turn over and cook another side until this is also slightly brown and repeat this until all sides of the pork belly strips are slightly brown, then remove them and place them in a large casserole dish. You can turn off the frying pan as you no longer need it.

Now chop up the onion into very fine small pieces and throw these into the large casserole dish. Chop the tomato into bits which are about three quarters to an inch big and throw these in. Throw in the peas, chop up the mushrooms and carrots into tiny pieces and add these. Add the butter and cream.

Place the casserole dish into an oven setting the heat onto 180 degrees and leaving it for an hour. Reduce the heat to 100 degrees and leave it for a further hour. This will ensure that the meat is very tender.

You do not need any extra vegetables, but if you want them you can serve this dish with a portion of mushrooms, carrots, peas, tomatoes or fried onions. Whatever vegetable you choose, mashed potato goes really well with it.

Have a lovely supper

Learn more about this author, Carmel Brulez.
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