You are|Are|Again} looking for inspiration recipes spicy pork casserole that are unique? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious spicy pork casserole should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of spicy pork casserole, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare spicy pork casserole good wherever you are, because as long as you know the trick, this dish is could become treat special.

Ingredients and seasonings required in make

1. Take 750 g pork, diced
2. Take 5 medium potatoes, diced
3. Prepare 6 garlic cloves, finally chopped
4. Prepare 1 tbsp Pimento paste
5. Use 750 ml white wine
6. Use 100 g chorizo, sliced or diced
7. Prepare 1 large onion, finely diced
8. Take 2 dried bay leaves
9. Prepare Handful fresh or dried parsley
10. Use 1 green pepper, finely chopped
11. Take 2 fresh red chilli's, sliced (optional)
12. Take 1 tsp paprika
13. Prepare to taste Salt
14. Take to taste Black pepper
15. Take Hot sauce to taste (optional)
16. Prepare 50 ml olive oil
17. Prepare 50 ml water
18. Prepare Lemon juice from half a lemon

Sprinkle salt, pepper, vinegar and Worcestershire sauce so as to cover the entire dish. Shake the dish so that the seasonings seep into the chops. This casserole is incredibly versatile and supremely easy to prepare. We love how practical it is, but no one would ever guess that you threw it together—there's an elegance to this casserole that is intensified by the crust, which we cut with zig-zag edge cookie cutters.

Instructions to make Spicy Pork Casserole:

1. In a bowl, marinade the pork in the Pimento paste along with the salt, pepper, garlic, bay leaves and about 300ml of wine. Leave in fridge overnight.
2. In a deep sauce or wok heat the olive oil and cook the chorizo until crispy then remove and put aside for later. You want its juices out to give the dish flavour.
3. Next add the onions and fry until they become soft.
4. Remove the pork from the marinade and put it aside. Add the meat to the saucepan and stir occasionally so it doesn't burn or stick to the pan.
5. In the marinade, and the paprika, lemon juice, hot sauce, about another 400-500ml of white wine and about 50ml of water and mix.
6. When the pork is sealed add the potatoes, green pepper and chilli and cook for 5-10 minutes.
7. Add the marinade back into the saucepan and simmer with the lid on for about 30-45 minutes. Stirring occasionally. You want to allow the juices to reduce slowly.
8. Finally add the parsley in the last 10 minutes of simmering and add the chorizo back into the pan and let the liquid reduce and thicken.
9. Let it rest for 10 minutes before serving.
10. Done and ready to serve!

A small touch can make a big impact. By Southern Living Editors Rub pork chops with oil, and sprinkle both sides with tarragon, salt and pepper. Heat griddle over high heat, spray with a little vegetable oil, and quickly brown chops on each side to seal in the juices. Toss the sliced apples and onions together, then arrange in the bottom of a casserole dish which is large enough to hold the chops in one layer. Add garlic and cook another minute, until you can smell that awesome garlic.

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