Daily Mail

TODAY’S RECIPE: Slow cooker pork casserole

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PREPARE ahead for a warming family dinner. SERVES 4

Ingredient­s

1 tbsp vegetable or rapeseed oil 4 pork shoulder steaks (about 750g), cut into large chunks 1 onion, chopped 1 leek, chopped 1 carrot, chopped Bundle of woody herbs (bouquet garni) — we used 2 bay leaves, 3 sage leaves and 4 thyme sprigs, plus a few thyme leaves to serve 1 chicken stock cube 2 tsp Dijon mustard 1 tbsp cider vinegar 2 tsp cornflour 1 tbsp honey

Method

1 Heat slow cooker. Drizzle oil in a wide frying pan over high heat. Season pork, then add to hot pan. Avoid overcrowdi­ng the meat — do this in batches. Cook until deep brown all over, then transfer to slow cooker.

2 Add onion and leek to pan. Cook until soft. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into slow cooker. Add carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover ingredient­s. Stir, then set slow cooker on low for 6-8 hrs, or high for 5-6 hrs.

3 In a saucepan, mix cornflour and honey with 1-2 tsp of liquid from slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

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