Peking Casserole

Peking Casserole

4-6 servings
Preparation time: 15-20 min.
Marinating time: 2 hours
Cooking time: 10-15 min.
Can be frozen, but deteriorates somewhat

3/4 kg [1,65 lb] pork loin
4 tablespoons sherry
4 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon ginger
4 garlic cloves
4 tablespoons oil
3 large onions
2-3 red bell peppers
4-6 tomatoes
3-2 dl stock
1 teaspoon maisenna- or cornflour
salt and pepper


[1] Cut the meat into thin small slices and place it in a marinade of sherry and soy sauce, 2 tablespoons oil, brown sugar, ginger and 2 crushed garlic cloves.

[2] Dry off the meat lightly and brown it with the onion rings in the 2 tablespoons of oil, add 2 crushed garlic cloves, peppers cut into strips, skinned tomatoes into chunks, broth and a little of the marinade.

[3] The casserole should cook until the meat is just tender and vegetables are still quite firm. Season with marinade, salt and pepper and thicken the juices with maisenna- or potato flour, stirred in a little cold water.

Serve the casserole piping hot with loosely boiled rice. (If you prefere to eat this dish with chopsticks, the rice ought to be rather sticky.)