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This recipe was uploaded by RSPCA_ThinkPig
One of the RSPCA's Think Pig recipes. More at: http://bit.ly/rspcathinkpig
Preparation Time: 40 minutes
Cooking Time: 2 hours
Cost per serving: £1.70
Heat a large ovenproof casserole over a medium heat. Add half the butter and 1 tbsp oil, add the pork and cook for 10 minutes until golden and brown, stirring from time to time. You may need to do this in batches if easier. Remove the pork from the pan, wipe the pan and add the remaining butter and oil.
Add the bacon and cook until lightly brown. Remove and keep to one side.
Add the onion, celery and shallots in the same pan and cook until slightly soft. Return the pork and bacon to the pan add the cider and stock, bring to a gentle simmer then cover with a tight fitting lid and place in the preheated oven. Cook for 2 hours or until the pork is tender.
Check from time to time to make sure the liquid hasn't dried out. When cooked remove from the oven.
Mix the cornflour with 2 tbsp water to form a thick paste. Add the paste plus the mustard, tarragon, apple sauce and creme fraiche to the casserole dish and stir thoroughly. Gently cook on the hob until the sauce has thickened slightly. Serve with shredded Savoy cabbage and leeks.
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