Pork, bacon and mushroom stew with cream, cider and parsley

Nutrition Facts

Amount Per Serving

Calories 1409 Calories from Fat 1224

% Daily Value*

Fat 136g209%

Saturated Fat 55g344%

Cholesterol 233mg78%

Sodium 381mg17%

Potassium 1030mg29%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 4g4%

Protein 26g52%

Vitamin A 2476IU50%

Vitamin C 24mg29%

Calcium 96mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Gill Meller’s stew of pork, bacon and mushrooms with cream, cider and parsley makes a hearty supper that's perfect for a chilly autumn evening.

Cook Time2 45

Total Time2 45

Course: Main Course

Servings:

Calories: 1409kcal

Author: Gill Meller

Heat the oven to 150°C/300°F/gas mark 3.
Start by heating the oil in a large heavy-based casserole set over a medium–high heat. Add the cured and fresh pork belly pieces and cook the meat for six to eight minutes, or until well browned on all sides.
Lift the pieces out of the pan using a spatula or slotted spoon and set aside. Add the leeks to the same pan, along with the sliced garlic, all the herbs and a little seasoning. Sweat the leeks gently for about 10 minutes, then return the browned pork pieces to the pan, sprinkle over the plain flour and stir well.
Cook for a further three to four minutes, then pour in the cider and stock and bring to a simmer. Stir well, then place a tight-fitting lid on the pan and place in the oven for two hours, until the pork is fork tender.
Meanwhile, set a large frying pan over a high heat and add the butter. When it’s bubbling, add the mushrooms, season them lightly and sauté, turning them regularly, for six to eight minutes, until cooked through. Set aside.
When the casserole is ready, remove it from the oven and add the fried mushrooms and double cream. Stir well, then return the pan to the oven for 15 minutes without its lid.
Stir in the chopped parsley and check the seasoning before bringing to the table with a sharply dressed green salad and some good bread.