SERVES 6, HANDS-ON TIME 35 MIN, SIMMERING TIME 2-2½ HOURS
During the cold winter months, nothing beats this hearty simmered casserole. This recipe with pork and cider promises not only to fill you with warmth but also fill your home with wonderful aromas while you cook.
- Olive oil for frying
- 1kg pork shoulder, cut into 2.5-3cm cubes
- 400g shallots, peeled
- 200g bacon lardons
- 1 onion, chopped
- 2 celery sticks, chopped
- Large knob of butter for frying
- 300ml medium-dry cider, plus an extra 1 tbsp and a splash
- 400ml chicken stock
- 1 tbsp cornflour
- 100ml crème fraîche
- 2 tbsp dijon mustard
- Handful fresh chopped tarragon
- Heat a glug of oil in a large pan. Add the pork in 2-3 batches and brown for 6-8 minutes per batch, transferring with a slotted spoon to a plate. Add the whole shallots and cook for 2-3 minutes until browned, then transfer to a plate.
- Meanwhile, fry the bacon in a large flameproof casserole with a splash of oil for 4-5 minutes until crisp, then scoop out with a slotted spoon and set aside. Put the onion and celery in the casserole with the butter, then cook for 6-8 minutes over medium-high heat until softened.
- Add the pork, bacon, 300ml cider and stock, bring to a boil, then turn down the heat. Partially cover the casserole, then simmer gently for 1 hour. Add the shallots, then cook for another 1-1½ hours until the pork is tender.
- Mix the cornflour in a small bowl with the 1 tbsp cider, add to the casserole and cook for 5 minutes, stirring, to thicken the sauce. Stir in the crème fraîche, mustard and most of the tarragon, then season and add a splash more cider. Serve scattered with the remaining tarragon with crusty bread and potatoes or rice.