Honeyed Pork Casserole
Pork and apples have long been a classic favourite but here they are mixed with a hint of honey and cider vinegar and slow cooked with vegetables and healthy beans for a comforting meal in a bowl. Need some inspiration? Pop into the Squire's Pantry today to try ours.
- 1 tbsp vegetable oil
- 500g/1 lb 2oz diced pork
- 200g/7oz onion, chopped
- 400g/14oz carrots, cut into chunks
- 200g/7oz leeks, thickly sliced diagonally
- 2 sticks celery, cut into chunks
- 450ml/3/4 pint chicken stock
- 4 tsp clear honey
- 100ml/3 1/2 fl oz cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp tomato puree
- Salt and freshly ground black pepper
- 400g/14oz can of five-bean mix, drained
- Preheat the oven to 180°C/350°F/gas mark 4.
- Heat the oil in a frying pan. Add the pork a few pieces at a time until all the pieces are in the pan, then fry for 5 minutes over a medium to high heat, stirring until browned. Scoop out of the pan with a draining spoon and add to a casserole dish.
- Add the onion to the meat juices in the frying pan and fry over a medium heat for a few minutes until just beginning to soften, then increase the heat and cook, stirring until the onions are just beginning to caramelise.
- Add the carrots, leeks and celery and fry for a few minutes until just beginning to soften.
- Mix the stock, honey, vinegar, Worcestershire sauce and tomato puree together, pour over the vegetablesand bring to the boil, stirring. Season with a little salt and pepper.
- Stir the canned beans into the casserole dish then pour over the vegetable mix. Press the pork beneath the surface of the stock then cover and cook in the oven for 1-1 1/4 hours until the pork is tender.
- Spoon into bowls and serve with warm crusty bread and butter.