Pork and Vegetable Bake

This delightful Pork and Vegetable Bake combines the heartiness of pork with the natural sweetness and textures of various vegetables. The combination of fresh cabbage, carrots, and pumpkins along with spices such as oregano and thyme offers a subtle yet complex flavor profile. The dish's aromas are further enhanced with fresh garlic and a blend of dry spices, creating a cozy culinary experience. The inclusion of both potatoes and pattypan squash provide a satisfying base, making it a complete meal. The use of foil captures and enhances the flavors, keeping the meat tender and juicy while the vegetables mellow into a melt-in-your-mouth consistency. A final touch of cinnamon and curry powder gives this bake a warming touch of spice. Ideal for family gatherings or a hearty weeknight dinner, this recipe is both comforting and nourishing. The preparation process is straightforward, and it yields a beautiful, colorful dish that will brighten any dining table. Enjoy this Pork and Vegetable Bake with your favorite crusty bread or a light salad.

Ingredients

Main Ingredients

• 1 kg pork
• 800 g potatoes
• A small piece of fresh cabbage
• A small pumpkin or 2 decorative gourds
• 1 large pattypan squash or 2 small ones
• 1 large onion
• 7 cloves of garlic
• 3 carrots

Oils and Spices

• Vegetable oil
• Salt
• Black pepper
• Oregano
• Thyme
• Curry powder
• Cinnamon
• Tarragon
• Dried garlic powder

Preparation Time

• Total Time: 80 minutes
• Cook Time: 65 minutes
• Preparation Time: 15 minutes

Step-by-Step Instructions

1. Prepare the Pork: Rub the pork with salt and black pepper. Using a knife, make small incisions and insert slices of garlic into the meat to infuse flavor. Coat the pork lightly with vegetable oil and place it on a slightly greased baking tray.
2. Chop the Vegetables: Finely chop the cabbage and onion. Slice the carrots into rounds and the garlic cloves into slices. If the potatoes are small, leave them whole. Otherwise, quarter them. Cut the pattypan squash and pumpkin into small pieces.
3. Season the Vegetables: Mix the chopped vegetables with salt, spices, and 2 tablespoons of vegetable oil to ensure they are well coated.
4. Arrange on Baking Tray: Position the seasoned vegetables around the pork on the baking tray. Cover the tray with foil, folding the edges tightly to seal and trap moisture.
5. Bake the Dish: Preheat the oven to 230°C and bake for approximately 50 minutes. This method steams the vegetables and keeps the pork tender.
6. Remove the Foil: After the initial bake, remove the foil carefully. This step allows any excess moisture to evaporate and promotes browning.
7. Final Browning: Drain any excess liquid accumulated from the vegetables and bake for an additional 10-15 minutes to achieve a golden brown finish on the pork and vegetables.
8. Serving Suggestion: Serve hot with your choice of side, such as crusty bread or a light green salad.
9. Enjoy Immediately: For those preferring a softer texture, skip the final browning step and enjoy after removing the foil.

Tips

• Substitute pork with chicken or beef if preferred.
• If you prefer less heat, reduce the curry powder or omit it entirely.
• To balance flavors, add a squeeze of lemon juice just before serving.

Nutritions

• Calories: Approximately 550 per serving
• Proteins: 35 g
• Fats: 25 g
• Carbohydrates: 35 g

Variations

• Use zucchini instead of pattypan squash for a milder taste.
• Swap cinnamon for nutmeg for a different aromatic touch.
• For a vegetarian option, replace pork with tofu or tempeh.

Serving Suggestions

• Pair with crusty bread or a side salad for a complete meal.
• Garnish with fresh parsley or cilantro for a burst of color and freshness.

Best Places

1. Chez Panisse - Known for its use of local and sustainable ingredients. Location: 1517 Shattuck Ave, Berkeley, USA.
2. Noma - World-renowned for its innovative Nordic cuisine. Location: Refshalevej 96, 1432 Copenhagen, Denmark.
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10. Steirereck - Offers refined Austrian cuisine. Location: Am Heumarkt 2A, 1030 Vienna, Austria.