This is very easy to make but it requires a little bit of planning and it can for sure not be called fast food. When we came home this evening the casserole had been in the oven for over 5 hours and smell in the house was divine. Both Knut and Mira finished their dinner in a split of a second and yes, even Mira!! Knut said we have to make this again so Freddie can try it because “it was just so so gooood!”

Here we go:

500 grams 1 lbs. Boneless pork shops …Next time I will use at least twice the amount

1 can of Tomato sauce

1 tablespoon Tomato pure

1 tablespoon Balsamic Vinegar

1 tablespoon soy sauce (gluten-free)

1 tablespoon Better than bullion (I used kalvfond, a Swedish brand)

Chopped mushrooms

Fennel

Fresh Thyme

Fresh Tarragon

1 Liter of water (or more depending on for how long you will keep the casserole in the oven)

Salt and Pepper

Cauliflower Rice:

1 cauliflower

Olive Oil

White wine vinegar

Salt and Pepper

How to: Chop the pork into smaller pieces and fry them in a frying pan and season with salt and pepper. Chop the mushrooms and the fennel and mix them with the pork and the rest of the ingredients and let it come to a boil. Put the pot in the oven at 120C/250F for at least 2 hours but by all means longer. Make sure you don’t burn it so it is a good idea to check on it. Mine got dry-ish a few times but I just kept on adding water every time till it was to my liking (Not to wet and not to dry).

Grate the cauliflower and fry it in a pan for about 10 minutes and season with white wine vinegar, salt and pepper.