Zutaten für Pork And Port Casserole With Cranberries Chestnuts And Shallots
- Vegetable Oil
- Pork Steaks
- Ground Coriander
- All Purpose Flour
- Ruby Port
- Chicken Stock
- Shallot
- Light Muscovado Sugar
- Fresh Cranberries
- 1 cup cooked chestnuts (about 7 oz, peeled if using whole chestnuts)
- Salt & Freshly Ground Black Pepper
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Zubereitung von Pork And Port Casserole With Cranberries Chestnuts And Shallots
- Heat 2 tablespoons olive oil in a large flameproof casserole dish over high heat. Brown 1.5 lbs boneless pork shoulder, cut into 1-inch cubes, in batches, ensuring not to overcrowd the pan. Set browned pork aside.
- Return all the pork to the casserole. Add 2 tablespoons all-purpose flour and 1 tablespoon ground coriander. Cook for 1 minute, stirring constantly, to create a roux.
- Pour in 1 cup ruby port wine and 2 cups chicken stock. Season generously with salt and black pepper. Bring to a simmer.
- Cover the casserole and simmer for 1 hour to 1 hour 15 minutes, or until the pork is almost tender.
- Meanwhile, heat 1 tablespoon olive oil in a large frying pan over medium heat. Add 1 cup shallots, thinly sliced, and cook for 10 minutes, or until lightly browned.
- Add 2 tablespoons brown sugar and cook for a further 10 minutes, stirring occasionally, until the shallots are caramelized.
- Add the caramelized shallots to the pork casserole. Simmer, uncovered, for 15 minutes.
- Stir in 1 cup dried cranberries and 1 cup cooked chestnuts (about 7 oz, peeled if using whole chestnuts). Simmer for a further 15 minutes, or until the pork and shallots are completely tender.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
45g
Fat
24g
Carbs
14g
