A creamy, mustardy pork casserole recipe that makes a refreshing change from heavy, wintry stews
PREPARATION TIME: 40 MINUTES
COOKING TIME: 2 HOURS
SERVES 6
EASY / PREPARE AHEAD / FREEZE
50g (2oz) butter
1kg (2lb 4oz) shoulder of free-range
British pork, cubed
200g (7oz) lardons or chunky streaky bacon, chopped
16 shallots, peeled and left whole
1 small onion, chopped
2 celery sticks, chopped
300ml (½pt) dry cider
300ml (½pt) chicken stock
6tbsp half-fat crème fraîche
2tbsp cornflour mixed with 2tbsp water
2tbsp Dijon mustard
2tbsp fresh tarragon leaves
you will need:
large, flameproof casserole dish
1 Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Heat half the butter in the casserole dish, add half the 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.
2 Meanwhile, in another pan, dry-fry the lardons until crispy. Remove, set aside, then fry the shallots, onion and celery for a few minutes, to soften slightly.
3 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.
4 Add the crème fraîche, cornflour mix, mustard and tarragon to the pan. Heat on the hob and stir until the sauce has thickened slightly.
Per serving: 454 calories, 25g fat (11g saturated), 11g carbohydrate
Cook's tip Put the shallots into a bowl, pour over boiling water and leave for a few minutes. This will help to make peeling them much easier
Crafts and Life 
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