Casserole Pig (okay I don't know a real name for this...)

NAME: _Casserole Pig

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INGREDIENTS/UTENSILS:
0.5Kg diced pork, about 2-3cm (1") cubes
100g bacon.
1 medium brown onion
1 parsnip medium
1 carrot medium
6-8 small or 2 large potatoes
1 stalk celery
1 broccoli piece around 200g - 300g in size
0.5kg of brown mushrooms
2 cups stock, vegetable or beef
2 heaped tablespoons white flour
1 litre fresh water
1 teaspoon caraway seeds
1 tablespoon grape molasses or 250g red grapes, preferably seedless.

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METHOD:
Peel and cut up the root vegetables into chunks as large as, or larger than the pork. Cut broccoli into similar sized florets, and the celery stalk into 2.5cm slices. Roughly chop the grapes if using them, and chop the mushrooms quite fine.

Put a film of oil into the pot and heat, add the pork and bacon pieces and the caraway seeds. Fry until all the pork pieces begin to turn brown, add the flour, stir well, and allow to fry until pieces begin to brown and a layer of browned flour appears on the base of the pot. Add the chopped mushrooms and chopped grapes, stir through, add the stock and most of the water. Stir until all the browning has lifted from the base of the pot. Add the rest of the vegetables (except the broccoli) and bring to a simmer while stirring regularly.

Transfer to a casserole dish with a lid, place in oven at 170 degrees, and leave for around two hours. (Until vegetables are becoming soft. At this point add the broccoli, stir through, cover again and return to oven for a further 30 minutes.)

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SERVING:
Serve with thick sliced buttered rounds of dark rye bread, preferably rye with caraway.

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NOTES:
German Caraway Rye - Get it at Temptations Bakeries around Perth - it's perfect! for this dish.

My Mum made this and sometimes it went in the casserole and the oven, other times it went on the hob and got simmered for half a day - you could also use an electric slow crockpot I guess. Very filling and warming in the cooler weather. I don't know what to call it so - "Casserole Pig." Deal.

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ACTIVE INGREDIENTS: If you used lean pork, very little fat. I have not calculated the good active ingredients but it's definitely your full serving of vegetables.

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