This recipe suggestion is what many would call comfort food, and is perfect for chilly winter days. This is an easy one pot recipe suggestion which melts in the mouth, you really can't go wrong! In fact, I think I can smell the aroma coming from the kitchen right now!
Ingredients
serves 10 (easily halved if there are 4 – 6 of you eating)
100g butter
Olive oil
2kg shoulder of free-range (British) pork, cubed
400g (14oz) lardons or chunky streaky bacon, chopped
32 shallots, peeled and left whole
2 small onions, chopped
4 celery sticks, chopped
1 litre dry cider
200ml chicken stock
8 tbsp. single cream
4tbsp corn-flour mixed with 2tbsp water
4tbsp wholegrain mustard
4tbsp fresh tarragon leaves
How to prepare/serve
1. Heat the oven to 170 C, 150 C fan, 325 F, gas 3.
2. You will need a large, flameproof casserole dish. Put half butter and drizzle of olive oil (to stop butter burning) with half the cubed pork, season and fry for about 10 minutes until thoroughly browned. Remove the meat from the pot with a slotted spoon and reserve. Add the rest of the butter to the casserole and fry the rest of the pork for 10 minutes until evenly browned.
3. Meanwhile, in another pan, dry-fry the bacon until crispy. Remove, set aside, then fry the shallots, onion and celery for a few minutes, to soften slightly.
4. Combine all the pork, the lardons, shallots, onion and celery in the casserole. Pour over the cider and chicken stock to cover. Cover the dish and cook in the oven for 2 hours until the pork is tender.
5. Add the cream, corn-flour mix, mustard and tarragon to the pan. Heat on the hob and stir until the sauce has thickened slightly.
6. Serve with vegetables of your choice but a lovely dark green steamed vegetable like cavolo nero or purple sprouting broccoli can work well.
From an original idea here
100g butter
Olive oil
2kg shoulder of free-range (British) pork, cubed
400g (14oz) lardons or chunky streaky bacon, chopped
32 shallots, peeled and left whole
2 small onions, chopped
4 celery sticks, chopped
1 litre dry cider
200ml chicken stock
8 tbsp. single cream
4tbsp corn-flour mixed with 2tbsp water
4tbsp wholegrain mustard
4tbsp fresh tarragon leaves
How to prepare/serve
1. Heat the oven to 170 C, 150 C fan, 325 F, gas 3.
2. You will need a large, flameproof casserole dish. Put half butter and drizzle of olive oil (to stop butter burning) with half the cubed pork, season and fry for about 10 minutes until thoroughly browned. Remove the meat from the pot with a slotted spoon and reserve. Add the rest of the butter to the casserole and fry the rest of the pork for 10 minutes until evenly browned.
3. Meanwhile, in another pan, dry-fry the bacon until crispy. Remove, set aside, then fry the shallots, onion and celery for a few minutes, to soften slightly.
4. Combine all the pork, the lardons, shallots, onion and celery in the casserole. Pour over the cider and chicken stock to cover. Cover the dish and cook in the oven for 2 hours until the pork is tender.
5. Add the cream, corn-flour mix, mustard and tarragon to the pan. Heat on the hob and stir until the sauce has thickened slightly.
6. Serve with vegetables of your choice but a lovely dark green steamed vegetable like cavolo nero or purple sprouting broccoli can work well.
From an original idea here
~ xxx ooo xxx ~
You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
34 comments:
Gracias por la receta la haré pronto. Te mando un beso.
Looks amazing and delicious.
...this is something to try on a cold January night.
Looks warming and delicious
That does sound tasty!
What a perfect dish for a cold winter's night, full of warmth and deliciousness.
Love that creamy sauce!
It looks good.
Coffee is on and stay safe
Enjoy!!
Looks delicious! Hope you're enjoying the holiday season, dear Jan. All the best for the new year!
Amalia
xo
Sounds delicious
Looks very tasty. At first I thought I could finish the whole casserole; then I read 2 kilos of pork ... Great recipe, thanx.
God bless.
Looks delicious, thanks for sharing!
Take care, enjoy the last days of 2022!
Yum....that looks great.
Delicious.
It looks delicious. I think we all look forward to hearty and filling meals when the weather's cold.
Ese guiso seguro que está riquísimo. Besos.
Looks quite tasty!!
This looks so good. Wishing you the very best 2023.
All of the ingredients appeal to me.
Looks perfect for a cold day!
Mmmmmmm…..love from me and Leaf 🍀❤️🍀🐾🍀
This looks very tasty and very filling!
That looks very delicious.
Looks so delicious. With best wishes for you and loved ones in 2023.
Pork is very underrated as a main meal perhaps because it can be a little dry when most people just grill a thick pork chop. we often use pork shoulder as a casserole dish It takes a little longer to cook but as we show us, such a dish retains moisture ans is delicious. Best wishes to you Jan and Eddie for 2023..... let's hope our respective weather systems buck up their ideas.
That looks delicious!
Have a nice evening with a sweet greeting
Hilly
Yummy looking casserole for the winter ~ thanks, Xo
Wishing you good health, laughter and love in your days,
A ShutterBug Explores,
aka (A Creative Harbor)
Jan - we have had our share of chilly winter days, so this recipe certainly is appealing. Thanks for visiting my blog, and wishing you a very Happy New Year!
What a perfect winter comfort food!
This look so warming! And delicious!
This looks very yummy. I've never made a "stew" with pork, but what a great idea.
sounds quite flavorful
Angie said...
I wanted to let you know that I recently prepared your Normandy Pork Casserole and really enjoyed it!
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