Comfort food recipe for 4 people, takes only 20 mins; recipe has rapeseed oil, pork shoulder steaks, onion, leek, carrot, herbs, chicken stock, dijon mustard, cider vinegar, cornflour and honey.
Slow cooker pork casserole
Course: Comfort food
Servings
4
servings
Prep time
15 mins
Ingredients
- Onion: 1 onion, chopped
- Carrot: 1 carrot, chopped
- Cider Vinegar: 1 tbsp cider vinegar
- Dijon Mustard: 2 tsp Dijon mustard
- Chicken Stock: 1 chicken stock cube
- Rapeseed Oil: 1 tbsp vegetable or rapeseed oil
- Honey: 1 tbsp honey
- Leek: 1 leek, chopped
- Cornflour: 2 tsp cornflour
- Pork Shoulder Steaks: 4 pork shoulder steaks (about 750g), cut into large chunks
- Herbs: bundle of woody herbs (bouquet garni) - we used 2 bay leaves, 3 sage leaves and 4 thyme sprigs, plus a few thyme leaves to serve
Directions
- Heat yourslow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
- In asaucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.
