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.
You may also like this vegetarian recipe for Dauphinoise Casserole with Cabbage or Celeriac, see it here
All the best Jan