A perfect dish for a winter’s evening – a treat for the family or grand enough for a dinner party!!
INGREDIENTS (serves 4-6) :
1kg pork shoulder cut into 5-10cm chunks
200g chunky lardons
24 small chestnut mushrooms, cleaned
Salt and black pepper
3 tbsps olive oil
1kg sliced onions
1 heaped tablespoon plain flour
1 bottle red Burgundy wine
6 whole crushed garlic cloves
2 sprigs fresh thyme
1 bay leaf
12 banana shallots, peeled
Heaped dessertspoon of tomato puree
A little stock if required (or water if not available)
Using a large, ovenproof pan, saute the lardons in a splash of oil until well coloured.
Remove lardons and set aside. Brown the pork in the same pan in small batches, adding oil as necessary – keep the heat high and stir often to create caramelised edges. Set aside with the lardons.
Lower the heat and add the onions and garlic and saute until soft and lightly browned.
Sprinkle in the flour and stir well. Carefully add 2/3rds of the wine – it may flare and stir well bringing to the simmer.
Return the lardons and pork to the pan and add the herbs. Top up with extra wine to cover the meat (add a little stock if the meat is not covered).
Put in the oven (gas mark 1/130oC fan) for 4 hours
In a frying pan, saute the whole shallots in butter to add colour and start to soften. Remove from pan. Using more butter as necessary, saute the mushrooms until well coloured.
Add both to the pot and stir in the tomato puree to add flavour and thicken. If necessary, thicken sauce further. Return to the oven for 30-40 minutes.
Serve with potatoes and green vegetables (recommend mash and green beans)