One-Pot Pork Au Vin
Prep time 20 minutes Cook time 1 hour 40 minutes
Serves 6 people
- •¼ cup plain flour
- •800g pork neck (Scotch), cut in 4cm pieces
- •1 tablespoon olive oil
- •200g rindless Australian bacon rashers, cut into 1cm dice
- •8 pickling or small brown onions, peeled
- •2 celery sticks, diced
- •1 large carrot, cut into a 1cm dice
- •3 garlic cloves, sliced
- •1 tablespoon tomato paste
- •1 tablespoon Dijon mustard
- •4-5 sprigs thyme + extra to serve
- •2 cups dry white wine
- •1 cup chicken stock
- •300g small new potatoes, peeled
- •200g button mushrooms
- 1.Place flour into a snap-lock bag. Season with salt and pepper. Add pork, seal and shake to lightly coat.
- 2.Heat oil in a large casserole pan or deep heavy-based frying pan over medium-high heat.
- 3.Add bacon and cook, stirring often, for 4-5 minutes until golden and crispy. Remove with slotted spoon to a plate lined with paper towel.
- 4.Add pork, in batches, to the pan and cook, turning often, over medium-high heat for 3-4 minutes or until evenly browned. Transfer to a plate and set aside.
- 5.Reduce heat to medium. Add onions, celery, carrot and garlic to pan. Cook, stirring often, for 5 minutes or until onions soften.
- 6.Stir in tomato paste, mustard and thyme. Cook for 1 minute. Stir in wine and stock to pan. Cover and bring to boil over medium heat.
- 7.Return pork to the pan, reduce heat and simmer for 45 minutes. Add potatoes and mushrooms. Cook for a further 30 minutes or until pork is tender and potatoes are cooked.
- 8.Sprinkle with extra thyme. Serve with crusty bread, if liked.