It’s really interesting how easy it is to make stew, and generally casserole meat. All you have to do is use good meat, a lot of fresh herbs and let it cook for a long time. It’s the same with our traditional “kleftiko”. This type of lamb abroad is a super delicacy while in Cyprus all we do is place the lamb and potatoes in a built clay oven for 12 hours. Anyway, enough about “kleftiko”. If you are looking for a show-stopping, comforting Sunday meal here it is. It’s easy, mildly sweet, extremely tender and beyond delicious!
- 1 tbsp olive oil (I used Organic Chorio from Foodsaver Stores)
- 750g pork fillets from Foodsaver Stores
- 1 onion, chopped
- 1 carrot chopped
- bundle of woody herbs (I used sage and bay leaves)
- 1 chicken stock cube
- 2 tsp Dijon mustard from Foodsaver Stores
- 1 tbsp vinegar
- 2 tsp cornflour
- 1 tbsp honey
- Heat your slow cooker or oven. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat – you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs. I cooked it in a closed porcelain casserole in the oven for 5 hours at 160C.
- In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the pork casserole, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash and thyme leaves
Recipe modified from BBC Good Food.