Ginger Spiced Pork (or beef)

[Diflower]

An old (pre-metric!) Mary Berry recipe, as requested by Kaz.
The original is for pork, I like it with either but prefer it with beef. Definitely good enough for guests and no work at all

Serves 4
1oz flour
1 teasp salt + ground black pepper
1 level teaspoon ground ginger (use a bit less first time, some are stronger than others)
1 1/2lbs cubed pork (500g should be fine)
1 tbspn oil
Sauce:
14oz can tomatoes
1/4 teasp tabasco
4oz button mushrooms (or chestnut, quartered)
1 tabspn Worcester sauce
2 level tbspns soft brown sugar (start with 1, taste later)
2 tbspns vinegar (any - malt is fine)
2 cloves garlic, crushed
1 bay leaf.

Oven 325f/160c/Gas3
Mix flour, seasoning & ginger in a bag, add pork and toss well. Heat oil, fry pork quickly till browned then transfer to a 2 1/2pt casserole. Combine all sauce ingredients, pour over pork. Cover & cook for about 2 hrs until meat is tender. Remove bay leaf, taste & adjust seasoning.
Serve with buttered tagliatelle or mash.

It's also nice with sliced peppers added, and I'm sure I usually start with sliced sautéed onions but it's fine as it is
Good one for the slow cooker too

[Lozzles]

Ooh, looks yummy

[Workingman]

Nice one Di, I love gingered beef, it is one of my favourite oriental stir-fries, but this looks good and, yes, I would do onions as well.

[Kaz]

That does look good - thanks Di

[meriad]

that does sound amazing.... will have to work out the metric measurements

(I really struggle with the imperial thing )

[Workingman]

Ria, an easy reckoner, near enough for cooking needs, the symbol ~ means 'about'.
1 lb = 454g or ~ 450g
1/2 lb ~ 225g
4 oz ~ 110 to 120g
1 oz = 28g or ~ 30g

tsp, dsp, tbs are ~ 5g, 10g and 15g

14oz tins are ~ 400g

2 cloves of garlic, crushed = 2 crushed cloves of garlic.

[meriad]

Thanks Frank