Pork Casserole

PORK CASSEROLE*

Serves: 8
Prep: 15 mins
Cooking: 8–9 hours in slow cooker or 2 hours in a
casserole dish in the oven

INGREDIENTS

1kg pork neck** trimmed, cut into 3cm pieces
¼ cup (35g) plain flour
2 tbs olive oil
6 (150g) eschalots**, peeled, quartered
2 garlic cloves, crushed
⅓ cup (80ml) apple cider vinegar
2 cups (500ml) chicken stock
800g of your favourite fresh mushrooms, brushed, chopped coarsely
¼ cup (60ml) maple syrup
2 sprigs fresh rosemary
2 tbs cornflour

METHOD

1. Toss pork in flour to coat. Heat oil in a large non-stick frying pan over high heat. Cook pork in batches for 4 minutes or until browned all over. Transfer the pork to slow cooker. Cook eschalots and garlic in same pan, stirring, for 5 minutes or until softened. Add vinegar and bring to the boil.

2. Place eschalot mixture into slow cooker. Add stock, syrup and rosemary. Stir to combine. Cover with lid and cook on low setting for 8–9 hours or high for 4–4½ hours. Alternatively, you can also cook in a large covered casserole dish in a preheated 180ºC oven for 2 hours. Remove rosemary sprigs.

3. Blend the cornflour and 2 tbs of water in a small jug. Stir into the casserole. Add mushrooms and cook on high for 10 - 20 minutes depending on the size and density of the mushrooms or until thickened slightly. Serve with couscous.

* If you wish to substitute beef then also substitute apple cider vinegar for red wine vinegar.
** Your butcher will be able to help you with the pork neck and your greengrocer likewise with the eschalots.