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. 1.
    Place flour into a snap-lock bag. Season with salt and pepper. Add pork, seal and shake to lightly coat.
  2. 2.
    Heat oil in a large casserole pan or deep heavy-based frying pan over medium-high heat.
  3. 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. 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. 5.
    Reduce heat to medium. Add onions, celery, carrot and garlic to pan. Cook, stirring often, for 5 minutes or until onions soften.
  6. 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. 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. 8.
    Sprinkle with extra thyme. Serve with crusty bread, if liked.