495 minutes
A comforting and savory casserole featuring slow-cooked pork, herbs, and vegetables, with an optional sweet twist of apples.
tablespoons
Pork Shoulder Steaks, cut into large chunks
0 lb
Onion, chopped
each
Leek, chopped
each
Carrot, chopped
each
Woody Herb Bundle, 2 bay leaves, 3 sage leaves, and 4 thyme sprigs
0 bundle
Chicken Stock Cube, crumbled
each
teaspoons
tablespoons
teaspoons
tablespoons
Chopped Apples, to add in the final hour
optional
1. Browning the Pork
Begin by setting your slow cooker to the desired temperature. Heat the oil in a wide frying pan over a high flame. Season the pork steaks to taste and add them to the pan without overcrowding. Sear the pork until it has a deep brown color on all sides. Once done, transfer the pork into the slow cooker.
2. Sautéing the Vegetables
In the same pan, sauté the chopped onion and leek for a few minutes until they start to soften. Deglaze the pan with a splash of water, ensuring all flavorful bits are scraped off the bottom. Pour the contents into the slow cooker.
3. Assembling the Casserole
To the slow cooker, add the chopped carrot, the bundle of woody herbs, crumbled stock cube, Dijon mustard, and cider vinegar. Season with salt and pepper. Pour in water just enough to cover the ingredients. Give everything a gentle stir, then cover and cook on low for 6-8 hours or on high for 5-6 hours. If you're adding apples, do so in the final hour of cooking.
4. Thickening the Sauce
Close to the end of the cooking time, prepare the thickening paste. Combine cornflour and honey with 1-2 teaspoons of liquid from the slow cooker in a saucepan to achieve a smooth consistency. Add 100ml of additional cooking liquid and heat to a simmer, stirring continuously until the mixture thickens. Fold this back into the casserole to integrate well.
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