Put pork, garlic, 2T oil vinegar, sugar, salt, pepper, 2t oregano and all the dried thyme in a bowl. Mix well and marinade, refrigerated, overnight.
Seal the pork in batches.
Add tomato paste and fry for a minute.
Return meat to casserloe with drained bean juice, tomatoes, wine, bay and reserved marinade.
Cook at 180C- for 2 hours. (Freeze at 1.40hours)***
Add beans and turn up oven to 200C after 1.40 hours.
Melt butter in roasting tin and add breadcrumbs, remaining oregano and seasoning.
Brown on top shelf for 10mins.
Serve hotpot sprinkled with crumbs, cheese and garnish.
***Thaw overnight, add 150ml stock and bring to the boil. Cover and continue as in recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4534g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3924 (60%)|
|Amt Per Serving||% DV|
|Total Fat 436g||581 %|
|Saturated Fat 142g||710 %|
|Monounsaturated Fat 207.4g|
|Polyunsanturated Fat 49g|
|Cholesterol 1256.2mg||387 %|
|Sodium 5053.6mg||174 %|
|Potassium 9588.8mg||252 %|
|Total Carbohydrate 222.3g||65 %|
|Dietary Fiber 34.2g||137 %|
|Sugars, other 188.2g|
|Protein 331.5g||474 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6576
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