I am always after inspiration for new recipes with pork since we have plenty here on the farm! Home grown, home cooked pork is quite different to that sold in the supermarket. If you have a good local butcher I promise it is worth the extra. If you can get them to do the hard bit for you and have it cubed all then do accept as this by far the most time consuming part of the whole cooking process!
The idea for this recipe came to me over a cycle ride up on Bodmin Moor. I knew I had a boned leg of pork in the fridge and having had roast the previous day I fancied something different. The tarragon bit was already in my mind but the rest was largely driven by what I had in the kitchen and the windfall apples in the orchard. The result was a fusion of flavours that worked so well I am sharing here.
1 large Leg of pork boned and cubed.
2 apples chopped
2 onions chopped
200g Evaporated milk
2 tablespoons of plain flour
1 tablespoon Olive Oil
2 cloves of garlic
I teaspoon dried tarragon, or fresh if you have it.
2 chicken stock cubes
I large glass of fruity white wine.
Juice of a lemon
Tablespoon of Honey
I tin borlotti beans
Ground black pepper
Place the cubed pork in a large casserole dish over a medium heat on the hob.
Add the butter and a chopped clove of garlic and brown the meat.
Sprinkle a couple of spoonfuls of plain flour onto the meat and stir well to absorb the juices and thicken.
Meanwhile fry the onion in the olive oil with the other clove of garlic.
When the onion begins to soften add the tarragon, pepper, stock cubes and apples and beans
Continue to simmer over a medium heat, when it begins to stick to the pan add the glass of wine, honey and lemon juice. Combine then remove from the heat.
Add the evaporated milk to the pork and stir over a low heat to make a thick sauce.
Add the apple and onion mix to the casserole and combine before covering the dish and transferring to a medium oven about 140 – 150 degrees for 2 – 3 hours still the pork is tender.
I like to keep the skin back from the leg to make crackling. Score the skin and rub in salt. Cook on a rack over a baking tray at the top of the oven and finish in a hot grill for perfect crispy crackling.
Serve with brown rice, salad and a sprinkling of chopped chives or roasted potatoes and green vegetables. A strip of crackling adds the finishing touch for a perfect winter alternative to a family roast dinner.
Give the casserole an occasional stir, if it becomes too thick add a little more of the evaporated milk. Don’t be tempted to cook on too high a temperature or the milk may separate. If this happens just cool slightly and stir in a little cold milk to combine again.
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