- 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
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.