If you are after something that is completely warming but also a bit lighter than a traditional Casserole, this Slow Cooker Pork Casserole is a real winner.
Prep: 40 minutes
Cooking: 2 hours
200 streaky bacon, chopped
2 celery sticks, chopped
300ml chicken stock
300ml dry cider
2tbsp fresh tarragon leaves, finely chopped
2tbsp cornflour mixed with 2tbsp water
6tbsp half-fat crème fraîche
1 small onion, chopped
2tbsp Dijon mustard
16 shallots, peeled and left whole
1.5kg shoulder of free-range British pork, cubed
1. Heat your oven to 170C/Gas Mark 3. Heat half the butter in a casserole dish and add half the pork. Season and fry until the meat is browned. Remove the meat from the casserole and reserve. Now repeat the same process with the rest of the butter and the rest of the pork.
2. Whilst cooking the meat, in another pan, fry the lardons until crispy. Remove the lardons, set to one side and then fry the onion, shallots and celery for a few minutes.
3. Combine all the pork, the shallots, lardons, onion and celery into the casserole. Pour in the cider and chicken stock to cover. Cover the dish with a lid and cook in the oven for roughly 2 hours.
4. Add the crème fraîche, mustard, cornflour and tarragon to the casserole when it is finished in the oven. Heat on the hob and stir until the sauce has become thicker.