Porcini Pork Stew


1.3kg of pork cut into large chunks
55g plain flour
450g sliced shallots
225g of sliced bacon
6 halved garlic cloves
Few black peppercorns
1 bottle red wine
600ml chicken stock
Oregano and bay leaf
225g button mushrooms (or fresh porcini mushrooms if you can find them!)

Cooking guide

Dip meat into flour to coat lightly. Add some olive oil to a pan and fry the meat off until coloured all over and transfer to a casserole dish.

Fry the shallots in the pan until tender and then add to the casserole dish. Do the same for the
sliced bacon.

Heat up the garlic, peppercorns, herbs, stock and wine in a pan and when hot add to the
casserole dish. Then cover the casserole dish and cook gently on the hob for 2 hours or until the
meat is tender.

When the meat is cooked, fry the button mushrooms/porcini very gently with the bacon and
then add to the casserole. Season as necessary.

Handy hint: if there is still a lot of liquid in the casserole dish when the pork is cooked, remove
the meat and boil the liquid until the liquid is reduced by a third. You can then add the pork,
bacon and mushrooms as mentioned above.