The perfect one-pot recipe this winter from food blogger and photographer Lucy Parissi.
Prep Time: 10 minutes | Cook Time: 45 minutes | Serves: 6
- 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
Season the pork with salt and pepper.
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
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.
Lower the heat, add the onion and cook for 5 minutes, stirring.
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.
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.
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.