Pork Cheek Mushroom Casserole
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 2hrs 50mins
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- Serves
- 5
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- Calories
- 625
A rich, creamy casserole that is just autumn on a plate. Serve with creamy mashed potatoes for an extra indulgent treat.
recipe updated Nov 17, 2021
Ingredients
-
- Salt & pepper
- as needed
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- Pork cheek
- 1 kg
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- Chestnut mushrooms
- 300 g
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- Cake flour
- 3 tablespoons
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- Butter
- 75 g
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- Vegetable oil
- 1 tablespoon
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- Onion
- 2
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- Cider
- 350 ml
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- Chicken stock
- 300 ml
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- Tarragon
- 2 tablespoons
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- Wholegrain mustard
- 2 tablespoons
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- Double cream
- 4 tablespoons
Tools
-
Oven
-
Wooden spoon
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Stove
-
Dutch oven
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Plate
-
Step preview
- Pre-heat oven - 150°C
- Add cake flour to a clean plate
- Season with salt & pepper
- Add pork cheek to the meat
- Melt butter and vegetable oil a clean Dutch oven
- Fry meat in Dutch oven until browned
- Fry until browned
- Transfer content of Dutch oven to meat
- Melt butter the Dutch oven
- Add chestnut mushrooms to the Dutch oven
- Fry until light golden - 5 min, medium heat
- Transfer content of Dutch oven to plate
- Transfer meat to Dutch oven
- Add onion, cider and chicken stock to the Dutch oven
- Stir until combined
- Boil and cover
- Bake until tender - 1 hr 30 min, 150°C
- Add tarragon and wholegrain mustard to the Dutch oven
- Bake - 1 hr, 150°C
- Transfer mushrooms to Dutch oven
- Stir in double cream to the Dutch oven
- Season with salt & pepper to taste
- Serve