VARKENVLEESCH - PORK POT ROAST

facebook share image   twitter share image   pinterest share image   E-Mail share image



Varkenvleesch - Pork Pot Roast image

Hollanders like plain, substantial food and lots of it. This method is perfect for less expensive cuts of meat. This savory pork recipe comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Very Low Carbs

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 7

3 lbs pork roast
salt and pepper
2 onions, peeled and sliced
1 tablespoon fat
1 pint water, boiling
1 bay leaf
1/4 cup flour

Steps:

  • Season meat and sprinkle with flour.
  • Fry onions in fat until golden.
  • Add meat; brown on all sides.
  • Add water and bay leaf; cover and simmer about 2 1/2 hours or until tender.
  • Thicken gravy with remaining flour mixed with a little water.

Nutrition Facts : Calories 340.9, Fat 10.6, SaturatedFat 3.6, Cholesterol 158.8, Sodium 135.5, Carbohydrate 7.4, Fiber 0.8, Sugar 1.6, Protein 50.8

There are no comments yet!