Instructions: Cut parsnips into 25mmcubes.

Peel and quarter the onions keeping the roots intact.

Peel the garlic.

Heat the oil in a frying pan with the garlic. Brown the meat and remove it to a casserole dish.

Brown the parsnips and onions in the frying pan.

Remove and discard the garlic.

Stir in the stock soy sauce golden syrup vinegar and grated ginger.

Bring to the boll and pour over the meat. Cover the casserole.

Ensure the casserole is piping hot then transfer to the simmering ovenfor 2 hours.

Mix the cornflour with a little water.

Stir into the casserole and heat on the
simmering plate or if the casserole dish is not flameproof put it in the roasting ovenuntil the sauce has thickened.

Adjust the seasoning and serve.

A truly delicious casserole if you like the taste of fresh ginger. During the slow cooking the parsnips take on the ginger flavour which goes very well with the pork. Any cut of pork can be used provided it is not too fatty.

Serves 4

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