Ingredients

Poaching

  • 2g White pepper – ground
  • 5g Fine sea salt
  • 3g Thyme 1ea Bay leaf
  • 650g Pork shoulder meat – Cut in 1 ½ inch dice
  • 40g Butter - diced
  • 30g Plain flour
  • 1ea Medium onion - cut into 1cm dice
  • 225ml White wine
  • 500ml Chicken stock
  • 200ml Double cream
  • 4g Fine sea salt
  • 3g Thyme - picked
  • 1g White pepper - ground
  • 150g Button onions - peeled
  • 80g Button mushrooms – quartered

Method

Rinse all the blood off the diced pork, place into a pan with cold water, add poaching ingredients. Bring to a simmer, skim off any scum and remove from the poaching liquor. Set pork aside. Discard poaching liquor or keep for gravies.

Whilst the pork is cooking heat a large casserole pan on a low to medium heat, add the butter, when just melted add the diced onions and the rest of the thyme & salt. Cook this with a lid on for just 5-10 minutes until ingredients are just starting to soften up without any colour.

Stir in the flour and sauce will thicken up, add the white wine, bring to a simmer, cook for 5 minutes then add the chicken stock and cream stirring all the time. Bring back to a simmer then add the pork and bring back to a simmer again.

Put into a casserole, place a piece of baking paper directly on top, then a lid, place into the oven at 180oC for 1 hour then add the peeled button onions, cook for a further 30 minutes then add the mushrooms. Cook for a further 15 minutes and then remove from the oven.

Remove the lid, adjust seasoning & serve.

Great with rice & greens or as a pie filling.

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