Pork and Port Casserole With Cranberries, Chestnuts and Shallots

Submitted by English_Rose

"This casserole brings together many of the traditional Christmas flavours in one flavourful dish."

 

• Ready In: 2hrs 30mins
• Ingredients: 11
• Serves: 8

ingredients

• 4 tablespoons vegetable oil
• 3 lbs pork steaks, cut into large cubes
• 1 tablespoon ground coriander
• 2 tablespoons all-purpose flour
• 2⁄3 cup ruby port
• 2 1⁄2 cups chicken stock
• 1 lb shallot, peeled
• 2 ounces light muscovado sugar
• 3⁄4 lb fresh cranberries
• 9 ounces peeled chestnuts, drained
• salt & freshly ground black pepper

directions

1. Heat 2 tbsp oil in a large flameproof casserole and brown the pork in batches over a high heat. Return all the meat to the casserole, add the coriander and flour and cook for 1 minute, stirring.
2. Add the port and then the stock and seasoning and bring to a simmer. Cover and simmer for 1-1¼ hours until almost tender.
3. Meanwhile, heat the remaining oil in a large frying pan and cook the shallots over medium heat for 10 minutes or until lightly browned. Add the sugar and cook for a further 10 minutes until caramelised.
4. Add to the pork and simmer, uncovered for 15 minutes. Stir in the cranberries and chestnuts and simmer for a further 15 minutes until the meat and shallots are tender.

Reviews

[atholl_bakers]

Just wanted a recipe so that I could use up some Chestnut Puree but this recipe was so delicious and so enjoyed by the family that I shall make it regularly. Thank you.