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Stone Bake’s Slow-Cook Normandy Pork Casserole

Stone Bake’s Slow-Cook Normandy Pork Casserole

Who doesn’t love to tuck into a scrummy casserole on a chilly autumn evening? Our creamy slow-cook pork casserole is a great alternative if you don’t fancy a heavy winter stew. It’s full of refreshing but delicious flavours with a hint of mustard.

Ingredients (Serves 6)
50g butter
1kg free-range British pork, cubed
200g of pancetta lardons or chunky bacon, chopped
16 shallots, peeled and left whole
1 small onion, diced
2 celery sticks, chopped
300ml (1/2 pint) dry cider
300ml (1/2 pint) chicken stock
6tbsp crème fraîche
2tbsp cornflour mixed with 2tbsp of water
2tbsp Dijon mustard
2tbsp fresh tarragon leaves, finely chopped

Method
Firstly you will need to fire up your wood fired oven to its optimum temperature. You will then need to leave your oven to cool, maintaining the temperature at 170 degrees C.

Next, add half your butter into a large casserole dish, and then place in half the amount of pork. Pop into your wood fired oven for 10 minutes. When your pork is thoroughly browned, remove from the casserole and leave to rest. Repeat this process with the remaining pork and butter.

In the meantime, fry the bacon until crispy. Once your bacon is nice and crisp, fry off the shallots, onion and celery until slightly soft.

Next it’s the fun bit; combine your pork, bacon and vegetables into your casserole dish. Pour over the cider and the chicken stock and cook for 2 hours or until the pork is nice and tender.

Finally add the crème fraîche, cornflour mix, mustard and tarragon into the casserole. Heat on a hob and stir until you have a thick creamy sauce, oozing with flavour.

Serve with some fresh bread baked in your wood fired oven.

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