Hamlappen uit de Oven met Rode Wijn en Gember

  • 500 g hamlappen, room temperature.
  • 200 ml light, fruity wine.
  • 3 cm fresh ginger
  • 1 can (400g) tomato blocks
  • 2 T flour
  • 3 T olive oil
  • 1 red onion, sliced
  • 1 clove garlic
  • 250 ml bouillon

Preheat the oven to 200C. Cut the pork into chunks and sprinkle with salt and pepper to taste. Lay the meat on a flat board and sprinkle with flour, then shake off the excess.

Heat the olive oil in an oven-safe pan and fry the meat until both sides are brown. Remove the meat from the pan, turn down the heat, and fry the onion in the drippings. Deglaze the pan with the wine, and press the garlic into the mixture. Drain the tomatoes, and slice the unpealed ginger into thin slices. Add both to the mixture with the bouillon and heat until warm. Return the meat to the mixture, and cook for 1.5 hours until soft. Remove the ginger before serving.

Serve with salad and rice.

Credits: Aller Hande.


2014-04-20: This seemed suitable for Easter dinner. It was quick to prepare before putting in the oven, and almost immediately started smelling delicious. Thumbs up!

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