Pork and Port Casserole with Cranberries, Chestnuts and Shallots
recipe
Pork and Port Casserole with Cranberries, Chestnuts and Shallots
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This casserole brings together many of the traditional Christmas flavours in one flavourful dish.
Ingredients
- 4 tbsp vegetable oil
- 1.5kg boneless chump steaks of pork, cut into large cubes
- 1 tbsp ground coriander
- 2 tbsp plain flour
- 150ml ruby port
- 600ml chicken stock
- 600g shallots, peeled
- 50g light muscovado sugar
- 350g fresh cranberries
- 250g peeled chestnuts, drained
- salt and freshly ground black pepper
Serves:
8
Preparation:
30
Cook Time:
130
Total Time:
160min
Directions
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- Heat tbsp oil in a large flameproof casserole and brown the pork in batches over a high heat. Return all the meat to the casserole, add the coriander and flour and cook for minute, stirring.
- Add the port and then the stock and seasoning and bring to a simmer. Cover and simmer for # hours until almost tender.
- Meanwhile, heat the remaining oil in a large frying pan and cook the shallots over medium heat for minutes or until lightly browned. Add the sugar and cook for a further minutes until caramelised.
- Add to the pork and simmer, uncovered for minutes. Stir in the cranberries and chestnuts and simmer for a further minutes until the meat and shallots are tender.
Source: Tesco
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