By Jane Curran published
Pork stew with mustard is a rich and flavourful stew that can be made ahead and frozen. Pork shoulder is a great value cut of meat, but this recipe makes it taste so luxurious. Slow cooking the pork makes the meat extra tender, and gives all the flavours extra time to develop. The mustard gives this pork stew a good kick, and it may take a while to cook but it’s so worth the wait. Because this stew can be made in advance and frozen, so is the perfect recipe to make ahead of relatives coming to stay over the busy Christmas period.
HOW TO MAKE PORK STEW WITH MUSTARD
- Toss the pork in the flour. Fry the lardons in a non-stick pan, then remove with a slotted spoon. Fry the onions and shallots in the bacon fat until soft, then add the garlic for a few mins. Set aside. Heat a little oil in the same pan, then fry the pork in batches until well browned. Put it into a casserole dish.
- Put the lardons and onion mix into the pan with the pork. Add the wine, stock, sage, lemon zest and juice, and seasoning. Bring to the boil. Now put it into a preheated 150C oven for 3 ½ hrs.
- Stir in the mustard, cream and parsley, bring to the boil and serve with vegetables of your choice.
- 1.5kg British free-range pork shoulder, cut into chunks
- 3tbsp seasoned flour
- 140g smoked bacon lardons
- 1 large onion, chopped
- 2 echalion shallots, chopped
- 2 garlic cloves, crushed
- a little oil
- 500ml white wine
- 300ml strong chicken stock
- 1tbsp sage, chopped
- zest and juice of 1 lemon
- 4tbsp wholegrain mustard
- 100ml double cream
- 4tbsp chopped flat-leaf parsley
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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