Creamy Slow Cooked Pork Casserole

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 3 hours 40 minutes

Ingrédients

2 tbsp sunflower oil

500 g (1.1 lbs) diced pork shoulder

¼ tsp salt

¼ tsp ground black pepper

¼ tsp celery salt (optional – I find it adds a nice savoury flavour)

1 onion (peeled and chopped)

12 baby mushrooms (chopped in half)

2 carrots (peeled and chopped)

250 ml (1 cup) dry cider (hard cider if you're in the USA)

420 ml (1+3/4 cups) chicken or vegetable stock (water + 2 stock cubes is fine)

½ tsp dried thyme

150 g (1/2 cup) bacon lardons or chopped streaky bacon

1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water

60 ml (1/4 cup) double (heavy) cream

2 tbsp freshly chopped parsley

mashed potatoes

steamed kale or other green veg

Instructions

Preheat the oven to 170C/325F (fan).

Heat 1 1/2 tbsp of the oil in a large casserole dish, over a high heat, until hot.

Add the pork, salt, pepper and celery salt and brown on all sides - it should take around 6-8 minutes.

Turn the heat down to medium and add in the onion. Cook for 5 minutes, stirring occasionally until the onion softens.

Add the mushrooms and cook for a further two minutes.

Add the carrots, cider, stock, and dried thyme. Turn up the heat and bring to the boil. Stir and scrape up any bits that may have stuck to the bottom of the pan.

Place a lid on the pan, and place in the oven for 2 1/2 to 3 hours*, until the pork flakes apart when you press it with a fork. Check a couple of times during the last hour of cooking and add a splash of water or stock if it's starting to look a little dry.

Just before the casserole comes out of the oven, heat the remaining 1/2 tbsp oil in a frying pan and cook the bacon lardons until crispy. Turn off the heat.

Remove the casserole from the oven and stir in the cornstarch and water mixture to thicken, if needed.

Stir in the cream. Taste and season with a little more salt and pepper if needed. Sprinkle on the bacon lardons.

Serve with green veg on top of mashed potatoes. Sprinkle on a little chopped parsley before serving.

Nutrition

• Calories: 671 kcal
• Lipides Totaux: 54 g
• Lipides Saturés: 23 g
• Cholestérol: 135 mg
• Sodium: 1121 mg
• Glucides Totaux: 13 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 5 g
• Protéines: 28 g