Pork & Port Casserole


4 tbsp vegetable oil

1.5kg boneless chump steaks of pork, cut into large cubes

1 tbsp ground coriander

2 tbsp plain flour

150ml ruby port

600ml chicken stock

600g shallots, peeled

50g light muscovado sugar

350g fresh cranberries

250g peeled chestnuts, drained

salt and freshly ground black pepper


1. Heat 2 tbsp oil in a large flameproof casserole and brown the pork in batches over a high heat. Return all the meat to the casserole, add the coriander and flour and cook for 1 minute, stirring.

2. Add the port and then the stock and seasoning and bring to a simmer. Cover and simmer for 1-1ΒΌ hours until almost tender.

3. Meanwhile, heat the remaining oil in a large frying pan and cook the shallots over medium heat for 10 minutes or until lightly browned. Add the sugar and cook for a further 10 minutes until caramelised.

4. Add to the pork and simmer, uncovered for 15 minutes. Stir in the cranberries and chestnuts and simmer for a further 15 minutes until the meat and shallots are tender.

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