Guernsey Ormer Casserole
Ormer casserole is a Guernsey specialty made with ormers, pork belly, carrots, shallots, butter, and bay leaves.
It is recommended to serve this delicious casserole with crusty bread or Guernsey biscuits on the side.
STORAGE
Store leftovers in a clean bowl and place in fridge for weeks. Reheat on stove when ready to use.
RECIPE INGREDIENTS
Ormers
Belly pork
Carrots
Shallots
Guernsey butter
bay leaf
Water, stock, or white wine
Salt
Pepper
DIRECTIONS ON HOW TO MAKE GUERNSEY ORMER CASSEROLE
Wash and rinse ormers and place in a bowl of fresh water to soak for an hour.
Afterwards, remove the shell, scrub the ormers, trim them carefully, and tenderize them with a mallet. Roll the ormers in flour.
Under medium heat, sauté the ormers in butter and a small amount of oil.
Cube the belly pork and slice the carrots and the shallots, then add them all to a casserole dish together with ormers and bay leaf — season with salt and pepper to taste. Add the liquid, either water, stock, or white wine.
Bake in a 320-340°F oven for two hours. Lower the temperature until simmering and cook until done.
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Ingredients
Ormers
Belly pork
Carrots
Shallots
Guernsey butter
bay leaf
Water, stock, or white wine
Salt
Pepper
Instructions
- Wash and rinse ormers and place in a bowl of fresh water to soak for an hour.
- Afterwards, remove the shell, scrub the ormers, trim them carefully, and tenderize them with a mallet. Roll the ormers in flour.
- Under medium heat, sauté the ormers in butter and a small amount of oil.
- Cube the belly pork and slice the carrots and the shallots, then add them all to a casserole dish together with ormers and bay leaf — season with salt and pepper to taste. Add the liquid, either water, stock, or white wine.
- Bake in a 320-340°F oven for two hours. Lower the temperature until simmering and cook until done.
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Ingredients
Ormers
Belly pork
Carrots
Shallots
Guernsey butter
bay leaf
Water, stock, or white wine
Salt
Pepper
Instructions
- Wash and rinse ormers and place in a bowl of fresh water to soak for an hour.
- Afterwards, remove the shell, scrub the ormers, trim them carefully, and tenderize them with a mallet. Roll the ormers in flour.
- Under medium heat, sauté the ormers in butter and a small amount of oil.
- Cube the belly pork and slice the carrots and the shallots, then add them all to a casserole dish together with ormers and bay leaf — season with salt and pepper to taste. Add the liquid, either water, stock, or white wine.
- Bake in a 320-340°F oven for two hours. Lower the temperature until simmering and cook until done.