Ingredients
chopped onions
salt and pepper
1 lb. cubed pork shoulder or pork city chicken cubes, cut smaller
4 slices tomatoes
1 c. green beans
1 sliced carrot
1 green pepper, diced
1/2 c. uncooked regular rice
3/4 c. water
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
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Saute onions, then brown pork cubes. Lightly oil 12 x 8-inch or 9 x 13-inch casserole. Arrange half the onions. Add layer of tomatoes; salt and pepper. Layer half of green beans, carrot and green pepper. Top with rice. Add pork, then rest of onions and rest of the vegetables. Salt and pepper to taste. Add water; cover with foil. Bake at 375° for 2 hours. Remove foil for last 30 minutes. Check after 1 hour (add water if needed).