Pork, prune and sherry casserole
- 3 tbsp olive oil
- about 1.7kg pork shoulder joint, trimmed and cut into 5cm chunks
- 1 x 160g pack smoked bacon lardons
- 250g shallots, peeled and halved
- 500g leeks, thickly sliced
- 4 garlic cloves, finely sliced
- 3 tbsp plain flour - use gluten free flour if required
- 250ml dry fino sherry
- 500ml chicken stock (made with 1 stock pot or cube) - use gluten free stock if required
- 200g pitted prunes
- 1½ tbsp chopped tarragon, plus extra to serve (or 1½ tsp dried)
- 1 tbsp wholegrain mustard
- 4 tbsp crème fraîche
Step by step
- Preheat the oven to 170°C, fan 150°C, gas 3½. Heat 2 tablespoons of the oil in a large lidded flameproof casserole or non-stick pan. Season the pork then brown in batches over a fairly high heat; set aside in a bowl as you go.
- Fry the bacon lardons in the fat remaining in the pan until crisp and golden. Transfer to the same bowl as the pork.
- Add the remaining tablespoon of oil and fry the shallots over a medium heat for 5 minutes until starting to brown. Stir in the leeks and continue to cook for a further 5 minutes, stirring occasionally. Add the garlic and flour and cook for 1-2 minutes more. Gradually pour in 200ml of the sherry, stirring as you go.
- Add the stock plus seasoning, bring to the boil then return the pork and bacon to the pan along with any resting juices. Cover with a lid and transfer to the oven. Cook for 2 hours, until the pork is almost tender. Stir through the prunes (if using dried tarragon, add this now) and return to the oven, covered, for 30 minutes.
Remove from the oven (if using fresh tarragon, stir this through now) and add the mustard, crème fraîche and remaining 50ml sherry. Season to taste and scatter with extra tarragon, if you like.