Slow-cooked pork stew with polenta & gremolata

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.