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PIQUANT PORK Recipe

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This recipe for PIQUANT PORK, by , is from PONTHIR BAPTIST CHURCH & VILLAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MARGARET HEWINSON
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
675g (1 1/2lb) pork cubed
1x15ml (1 tbsp) cornflour, blended with
2x15ml (2 tbsp) water
397g (14oz) can chopped tomatoes
150ml (1/4 pint) white wine
2x15ml (2 tbsp) English mustard
1x15ml (1 tbsp) tomato ketchup
1x15ml (1 tbsp) Worcestershire Sauce
1x2.5ml (1/2 tsp) ground turmeric
salt and black pepper
1 small red pepper, seeded and chopped
1 small green pepper, seeded and chopped

Directions:
Directions:
1. Pre -heat oven to 160C (325F/ gas mark 3)
2. Place all ingredients, except pepper into an ovenproof casserole dish and stir well.
3. Bring to the boil, cover and cook for 1 hour.
4. Stir in the peppers.
5. Cover and return to the oven or 30 minutes.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Serve with pasta and green vegetables.

 

 

 

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