Zingy Onion and Pork Casserole

Number of Portions
Zingy Onion and Pork Casserole


- 50 ml Sunflower Oil
- 500 grams Diced green pepper
- 300 grams Sliced Mushrooms
- 1.25 kg diced pork
- 200 grams tomato passata
- 200 grams Bicks Zingy Onion Relish
- 600 ml Chicken stock


Heat the oil in a pan and sweat off the diced green peppers and sliced mushroom, once cooked remove and reserve.

Brown the diced pork in the same pan and then add the tomato passata, Bick’s Zingy Onion Relish and chicken stock, bring to the boil, return to a simmer and cook for 45 minutes.

Add the reserved peppers and mushroom and cook for a further 15 minutes.

Serve with rice or pasta