Pork and Rabbit Casserole

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • lb / 680 g belly pork, in a piece
  • 1 pig’s trotter, if available


Remove the rind from the belly pork, and cut the meat into 1 in / 2.5 cm cubes. Chop the trotter into two or three pieces so that it will fit in the casserole (or you could ask your butcher to do this). Chop the rabbit into pieces if it is not already portioned. Fry a handful of the belly pork until