The perfect one-pot recipe this winter from food blogger and photographer Lucy Parissi.
Prep Time: 10 minutes | Cook Time: 45 minutes | Serves: 6
Ingredients
- 1 kg | 2lb 4oz pork shoulder , cubed
- 200 g | 7oz lardons or chopped streaky bacon
- 2 large onions , finely diced
- 2 large garlic cloves , sliced
- 2 parsnips , peeled and cubed
- 200 g | 7oz cooked chestnuts
- 3 apples , peeled, cored and sliced
- 250 ml |1 cup dry cider
- 250 ml |1 cup chicken stock
- 1 tbsp chopped sage or 2 tsp dried sage
- 1 tsp salt
- 60 ml | ¼ cup double (heavy) cream
- salt and pepper to season
Method
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Season the pork with salt and pepper.
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Heat oil in a Dutch oven or cast iron lidded casserole. Brown the pork, in batches, over medium-high heat. Don’t overcrowd the meat as it will stew rather than brown. Set the pork aside
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Add the lardons and cook until they colour and start to render some of their fat. Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
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Lower the heat, add the onion and cook for 5 minutes, stirring.
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Stir in the sliced garlic, parsnips, apples, salt, sage (if using), 1 cup (250ml) cider and 1 cup (250ml) chicken stock. Bring to a simmer.
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Return the pork to the pot and stir to combine. Cover with a lid and cook in a 180°C (350°F) oven for two hours until pork is tender.
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Take out of the oven and bring to a low simmer on the stove. Stir in the cream, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.
For more delicious recipes, check out Lucy’s blog here.
Instagram: @supergolden88
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