Pork can be a dull and dry meat, but not so in this simply made casserole, which has a lovely fusion of flavours. Serve with potatoes or egg tagliatelle and a green vegetable, such as spring greens. Pernod, with its taste of aniseed, makes this much more than an ordinary casserole.
Trim the spring onions and cut across at 5mm/¼in intervals, using as much of the green part as possible. Before serving, check the casserole juices for seasoning, then stir in the chopped spring onions.
© 1997 Josceline Dimbleby. All rights reserved.