zoom

    Save to your scrapbook

    Pork shoulder with leeks, chestnut mushrooms & cream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Pork shoulder with leeks, chestnut mushrooms & cream

    • Preparation time: 10 minutes
    • Cooking time: 2 hours 30 minutes
    • Total time: 2 hours 40 minutes

    Serves: 6

    Ingredients

    2 tsp vegetable oil
    350g Cooks’ Ingredients Diced Pancetta
    1.5kg Essential Pork Shoulder, string and skin removed
    2 leeks, halved and sliced
    2 cloves garlic, peeled and thinly sliced
    2 bay leaves
    2-3 sprigs rosemary
    2-3 sprigs thyme
    2 tbsp plain flour
    500ml bottle dry cider
    250ml pork, chicken or vegetable stock
    10g butter
    250g chestnut mushrooms, cut into thick slices
    200ml double cream
    ½ x 25g pack flat leaf parsley, leaves only, finely chopped

    Method

    1. Preheat the oven to 150°C, gas mark 2. Start by heating the oil in an oval casserole over a medium heat. Add the pancetta and cook for 6-8 minutes, or until golden on all sides. Lift the pancetta out of the casserole using a slotted spoon and set aside.

    2. Season the pork shoulder all over. Add the joint to the casserole then fry gently on all sides until the pork has taken on a deep golden colour. Set the browned pork shoulder aside with the pancetta.

    3. Add the leeks to the same casserole, along with the sliced garlic, all the fresh herbs and a little seasoning. Sweat the leeks gently for about 10 minutes, stirring occasionally. Then sprinkle in the flour and cook for a further 2-3 minutes before pouring in the cider and stock, stirring and bringing to a simmer.

    4. Return the browned pork and pancetta to the casserole and give everything a gentle stir to mix the ingredients together. Then place the tight-fitting lid on and place into the oven for 2 hours, until cooked through and juices run clear and there is no pink meat.

    5. Meanwhile, set a large frying pan over a medium heat and add the butter. When it is bubbling, add the mushrooms and season them lightly. Sauté the mushrooms, turning them regularly for 6-8 minutes until cooked through. Cover and set aside.

    6. When the pork shoulder is cooked, there is no pink meat and the juices run clear, add the fried mushrooms and double cream to the casserole and stir well. Return the casserole to the oven for 15 minutes without its lid. Stir in the chopped parsley and check the seasoning before bringing to the table with a dressed green salad and some good bread, or creamy mash.

    Your recipe note

    Edit your recipe note

    Cook's tip You could also try this recipe using a rolled pork belly instead. It will be even richer.

    Comments

    Average user rating

    5 stars

    Glossary