pork with tarragon casserole header


Preparation time: 40 mins
Cooking time: 2 Hrs
Serves: 6

50g butter
1kg pork, cubed (shoulder or casserole pork)
200g bacon, diced
250g button mushrooms, whole
10 shallot bulbs
2 sticks celery, diced
1 onion, diced
300ml chicken stock
300ml apple cider
6 tbs homemade cream cheese or natural yoghurt
2 tbs cornflour
1 tbs Dijon mustard
2 tbs fresh tarragon leaves, chopped finely

Preheat your oven to 150°C (fan forced) and grab a large ovenproof casserole pot with a lid (I use a cast iron casserole pot)

1. On the stove top on medium heat, fry up the bacon pieces in your casserole pot until crispy, then remove and set aside.
2. Next, fry up the onion, mushrooms, shallots and celery with a little of the butter until slightly softened, then remove and set aside with cooked bacon.
3. Using the remaining butter, brown the pork in portions (a third at a time, removing each portion once sealed until all browned).
4. Add all the pork, bacon, mushrooms, onion, shallots and celery back into the pot and pour over the cider and stock. Stir in half the fresh tarragon leaves, pop the lid on and put it in the oven to slowly cook for at least 2 hours or until the pork pieces are tender and falling apart.
5. Remove the pot from the oven and return to the stove top on medium to low heat. Mix the cornflour and remaining tarragon with the mustard and cream cheese/yoghurt and add into the casserole, stirring to thicken and combine.
6. Eat and enjoy!

* This casserole is great served with boiled or mashed potatoes and steamed greens.
* Be sure to use organic or additive free cider and mustard as these products often contain preservatives.
* For a quick and easy cream cheese recipe, check out The Food Werewolf Basics Recipes page.
* This casserole can be stored covered in the fridge for about 3 days or frozen for a quick meal on a busy night.

Always look for organic ingredients to be sure you are avoiding additives or check the label carefully to confirm there are no nasties in your ingredients.

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