Pork and Lamb Casserole

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Pork and Lamb Casserole. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pork and Lamb Casserole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork and Lamb Casserole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork and Lamb Casserole is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can have Pork and Lamb Casserole using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Pork and Lamb Casserole:

1. 500 g Canned Haricot Beans
2. 3 onions, 1 quartered 2 sliced
3. 1 Celery Stick, roughly chopped
4. 4 large garlic gloves, 2 whole 2 chopped
5. 2 litres water
6. 500 g pork belly, skin removed
7. 400 g lamb shoulders, deboned
8. 200 g thick cut bacon
9. 150 g breadcrumbs
10. Vegetable oil
11. 400 g fresh pork sausages
12. 2 tbsp tomato purée
13. Salt and pepper
14. Bouquet garni (few spring of thyme and parsley, 3 Bay leaves)

Instructions to make to make Pork and Lamb Casserole

1. Make the bouquet garni. Put the herbs on each other and hold together with a piece of twine
2. Place the beans, bouquet garni, celery, quartered onions, whole garlic and the water in a large saucepan. Season with salt and pepper to taste. Bring to a boil and dinner for 1 hour, skimming off any foam that rises
3. Preheat the oven to 180°c
4. Meanwhile, cut the pork and lamb into small chunks, slice the sausages and the bacon.
5. Add the oil in a heavy bottom pan and cook the bacon until golden, remove the meat reserve the oil and repeat for the pork sausage and lamb.
6. Add the sliced onions and the garlic to the same pan with the tomato purée and cook for about 2 minutes
7. Drain the beans reserving the water and beans discarding the vegetables. In a large saucepan or casserole dish add the beans with the meat and cover with the reserved water.
8. Add the fried onions on top and cover with a layer of breadcrumbs
9. Cool for 1 hour covered in the oven. After that reduce the heat fo the oven to 140°c and uncover and cook for another 1 hour.
10. Serve immediately

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