Prep 25 mins
Cook 2 hrs
For a hearty meal try this tasty recipe for a tender pork casserole deliciously flavoured with Dijon mustard.
- 4 tablespoons vegetable oil
- 2 lbs stewing pork, chopped into large cubes
- 1 carrot, diced
- 1 onion, diced
- 1 small leek, diced
- 1⁄2 celeriac, diced
- 5 garlic cloves, crushed
- 1 cup white wine
- 1 quart chicken stock
- 4 tablespoons Dijon mustard
- 3 sprigs thyme
- 1 bay leaf
- 2 cloves
- salt & freshly ground black pepper
- mashed potatoes, to serve
- Heat the oil in a casserole dish or heavy-based saucepan. Add in the pork and fry, stirring, until golden brown.
- Remove the pork and place in a colander to drain.
- Add the carrot, onion, leek, celeriac and garlic to the casserole dish and fry gently, stirring often, for 5 minutes.
- Transfer the fried vegetables to the colander with the pork.
- Pour the white wine into the casserole dish, bring to the boil and cook briskly for 1 minute.
- Return the pork and vegetables to the casserole dish and add in the stock, which should just cover the pork and vegetables.
- Add in the mustard, thyme, bay leaf and cloves and stir to blend in the mustard. Season with a little salt and freshly ground pepper.
- Bring to the boil, reduce the heat and simmer for 1 to 1 and a half hours until the pork is tender.
- Drain the pork and vegetables, reserving the gravy.
- Strain the gravy into a clean saucepan and bring to the boil. Cook briskly until reduced to a sauce consistency. Blend with a hand blender until smooth.
- Separate the pork out, discarding the vegetables and herbs. Add the pork to the blended sauce and gently heat through.
- Check the seasoning adding in 2 more teaspoons of mustard if you wish to make the flavour stronger.
- Gently heat through and serve with mashed potato.