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Ingredients
1 tbsp olive oil
2 x 500g packs Essential British Slow Cook Diced Pork Shoulder
200g Essential British Smoked Bacon Lardons
3 sticks celery, ½ finely chopped, ½ cut into chunky pieces
1 large onion, finely chopped
4 clove/s cloves garlic, finely chopped
1 tbsp tomato purée
1 tsp Cooks’ Ingredients Mediterranean Seasoning
1 tsp smoked paprika
3 carrots, cut into chunks
2 x 400g cans plum tomatoes
400ml white wine
For the polenta
375g Polenta Valsugana
50g salted butter at room temperature
20g Parmigiano Reggiano, finely grated
For the gremolata
25g pack flat leaf parsley
1 unwaxed lemon, zest
1 clove/s garlic
Method
Heat the oil in a large, heavy-based casserole
or ovenproof pan (if cooking in the oven later,
it will need a lid). Season the pork, then add
½ to the oil and brown all over. Take care not
to overcrowd the pan, as we are looking to
sear and add colour to the pork, not boil it.
If it starts to release lots of liquid, drain, then
increase the heat so the pork browns properly.
Remove from the pan using a slotted spoon
and repeat with the remaining pork.
Once all the pork is cooked, set aside, leaving
the fat in the pan. Add the bacon lardons and
fry over a medium-high heat until crisp, about
3-4 minutes. Add the finely chopped celery and
onion to the pan, then cook for 4-5 minutes,
stirring often, until softened. Stir in the garlic.
Add the tomato purée, Mediterranean
seasoning and paprika. Stir, then add the chunky
celery and carrots. Add the pork back in, cover
with the tomatoes, wine and 200ml water,
using your empty can to swill out every drop
of tomato. Bring to a simmer, then cook using
one of the methods below:
In a conventional oven
Preheat the oven to 180ºC, gas mark 4. Prepare
as above, place a lid on the casserole and bake
for 2 hour 30 minutes, or until the pork is
tender and easy to pull apart, adding a splash
more water during cooking if needed.
In a pressure cooker (I use an Instant Pot electric pressure cooker)
Prepare as before, then transfer to the pressure
cooker. Cook at high pressure for 45 minutes,
then allow to naturally release. If your pressure
cooker has a sauté function, brown the
ingredients in there.
In a slow cooker
Prepare as above, using only 100ml water, or
just enough to cover the meat and vegetables.
Transfer everything to your slow cooker and
cook on low for 8 hours.
When the pork is cooked through with
no pink meat, check the sauce. If you’d like it
thicker, use a slotted spoon to lift the meat
and vegetables to a bowl, then boil the sauce
to reduce it down a little. Season to taste, then
return the meat and vegetables to the pan
and keep hot.
Prepare the polenta according to pack
instructions, then stir in the butter and sprinkle
with the cheese. Blitz together the gremolata
ingredients to make a chunky paste, then
transfer to a small bowl. Serve steaming bowls
of stew-topped polenta, then sprinkle with the
gremolata for a burst of freshness.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,385kJ/ 809kcals
Fat
36g
Saturated Fat
14g
Carbohydrates
63g
Sugars
12g
Fibre
5.8g
Protein
44g
Salt
1.3g
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