Whether you want a warming week night supper or want to leave something cooking ready for Sunday lunch, this slow-cooked pork casserole is a delicious take on a classic casserole recipe.
With onion, garlic and white wine to give it bursts of flavour, the pork shoulder is cooked for hours until its tender. By adding pureed grapes into the dish you ensure the sauce is creamy as well as flavoursome – it also makes a great change from a classic pork casserole recipe.
Pork shoulder or leg is generally a cheaper meat choice to roast, and with only a handful of other ingredients this dish is really cost worthy as it serves six and makes a really healthy dinner recipe.
- a little oil
- 1kg (2lb 4oz) diced pork leg or shoulder
- 3 medium onions, sliced
- 2 garlic cloves, crushed
- 500g (1lb 2oz) seedless green grapes
- 150 ml (¼ pt) white wine
- 150ml (¼ pt) chicken stock
- 4tbsp fresh flat-leaf parsley, chopped
Heat the oven to 150C, 130C fan, 300F, gas 2. Heat the oil (around 1tbsp) in a lidded ovenproof casserole dish and brown the pork all over. You’ll need to do this in a few batches. Season well. Remove with a slotted spoon then cook the onions until soft, around 15 minutes. Add the garlic just for a minute.
Blitz 350g (12oz) of the grapes in a food processor until you have a purée, then add to the dish, along with the pork. Pour in the wine and stock, bring to the boil and cook in the oven 2 hours and 30 minutes. Add the remaining whole grapes and return to the oven for 30 minutes. Stir in the parsley; serve with mash and green beans.