Sunday, 31 July 2011

Recipes - Pal fil-forn

Pal fil-forn literally means 'like in the oven'.  This dish is typical of Maltese food and is often referred to as a 'peasant's meal', that is; few ingredients, of varying quality, cooked simply over a long period of time.  Cheaper cuts of meat are best and it can be made with pork, chicken, lamb or beef, however, the meat must be on the bone.  This dish is a favourite of mine, one of my signatures and has impressed many despite its simple nature.

3-4 brown onion, sliced thickly
3-4 potatoes, sliced thickly
4-5 pork chops
vegetable stock and water (amount varies, see step 2 of recipe)

Step 1 - In a large pot, layer the onions on the bottom, then place the pork in a layer and top with a layer of potato.  
Step 2 - Fill pot to just under potatoes with 1/2 water 1/2 stock and put lid on pot.
Step 3 - Place pot on high heat and bring to boil.  Reduce heat, season well with salt and  pepper and simmer slowly for 3-5 hours. 
Step 4 - To serve, put a few potato slices on bottom of plate, top with pork and spoon over onion broth.  Serve with thick slices of sourdough.

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