Pork and Prune Casserole

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READY IN: 14hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring the stock to the boil, pour over the prunes and leave to soak for about 12 hours.
  • Coat the pork in the seasoned flour.
  • Heat the oil in a large saucepan and brown the pork and remove from the pan.
  • Strain the stock from the prunes put the prunes to one side.
  • Gradually add the stock to the pan and deglaze.
  • Put the pork, prunes and stock into a slow cooker (already switched on for 20 minutes or so) or into a casserole dish (having preheated the oven to 180°C) and add the bay leaves.
  • Cook in the slow cooker for 6 - 8 hours or cook in the oven for 11/2 - 2 hours until the meat is tender.
  • Strain the meat and prunes from the juices and keep warm, remove the bay leaves.
  • Put the juices into a pan and bring to the boil, add the redcurrant jelly and stir until melted.
  • Mix the cornflour with 1 - 2 tbsp water (depending on how much cornflour is used) into a smooth paste and add to the juices stirring constantly.
  • Add the meat and prunes to the sauce to heat through.
  • Season and serve.
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