- Serves: 4
- Cook Time:
- Prep Time: 25 minutes
- Effort: medium
- 4 tbsp vegetable oil
- 1 kg pork neck fillets, chopped into large cubes
- 1 carrot, diced
- 1 onion, diced
- 1 small leek, diced
- 1/2 celeriac
- 5 clove garlic, crushed
- 250 ml white wine
- 1 litres strong chicken stock
- 4 tbsp Dijon mustard
- 3 sprig of thyme
- 1 bay leaf
- 2 cloves
- salt, and freshly ground pepper
- mashed potato, to serve
1. Heat the oil in a casserole dish or heavy-based saucepan. Add in the pork and fry, stirring, until golden brown.
2. Remove the pork and place in a colander to drain.
3. Add the carrot, onion, leek, celeriac and garlic to the casserole dish and fry gently, stirring often, for 5 minutes.
4. Transfer the fried vegetables to the colander with the pork.
5. Pour the white wine into the casserole dish, bring to the boil and cook briskly for 1 minute.
6. Return the pork and vegetables to the casserole dish and add in the stock, which should just cover the pork and vegetables.
7. Add in the mustard, thyme, bay leaf and cloves and stir to blend in the mustard. Season with a little salt and freshly ground pepper.
8. Bring to the boil, reduce the heat and simmer for 1 to 1 and a half hours until the pork is tender.
9. Drain the pork and vegetables, reserving the gravy.
10. Strain the gravy into a clean saucepan and bring to the boil. Cook briskly until reduced to a sauce consistency. Blend with a hand blender until smooth.
11. Separate the pork out, discarding the vegetables and herbs. Add the pork to the blended sauce and gently heat through.
12. Check the seasoning adding in 2 more teaspoons of mustard if you wish to make the flavour stronger.
13. Gently heat through and serve with mashed potato.
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