It’s a good idea to make plenty of this casserole. It tastes even better the next day, and leftovers make a delicious soup with the addition of stock. You do not have to use the cuts of meat I have suggested. A joint of boned spare rib alone can be used, or hand of pork or belly pork.
Melt the pork fat in a large flameproof casserole, add the onions and fry until golden brown. Add the pieces of meat and fry until lightly browned all over. Add the rest of the ingredients and bring slowly to the boil. Cover and
© 1995 Frances Bissell. All rights reserved.