German Pork And Pear Casserole Recipes

PORK AND BEER STEW (GERMAN)

Steps:

• In a lrg heavy-based saucepan, brown cubed pork in half the oil till nicely browned (about 5 min), remove w/a slotted spoon & set aside.
• Add remaining oil & saute the onion & garlic for 5 min or till softened.
• Stir in the carrots & mushrooms (if using) & cook for 5 minutes. Add spices & bay leaf.
• Return the meat to the pan & stir in the beer + breadcrumbs. Season w/salt + pepper to taste & bring to a slow boil, stirring once or twice.
• Make sure the meat is pressed under the liquid, then partially cover & simmer very gently for about 1 hour.
• Uncover, remove bay leaf + cinnamon stick, sprinkle w/parsley & serve immediately.
• Serving Suggestions Per Roz: "Serve w/buttered cabbage or kale + potato dumplings, mashed potatoes or Spatzle.".

PORK PEAR CASSEROLE

Steps:

• Heat oil in large skillet till very hot.
• Add pork, a little at a time and saute till golden brown.
• Stir in water, vinegar, soy sauce, garlic, tiger sauce, salt and pepper; cover and simmer 30-40 minutes till meat is tender.
• Discard garlic.
• Meanwhile, slice green pepper into 1 1/2 inch strips, slice onion lengthwise.
• Cut celery diagonally into 1/2 inch slices, slice chestnuts (thin).
• Blend cornstarch, sugar and lemon juice, stir into skillet.
• Heat, stirring constantly, till mixture is thickened and clear.
• Add green pepper, onion, celery and chestnuts to skillet, cover and simmer 10 minutes.
• Just before serving, halve and core pears, slice lengthwise and fold into pork mixture.
• Serve over hot cooked rice.