- 1.5kg Free-range pork shoulder, cut into chunks
- 3tbsp seasoned flour
- 140g smoked bacon lardons
- 1 large onion, chopped
- 2 shallots, chopped
- 2 garlic cloves, crushed
- a little oil
- 500ml white wine
- 300ml strong chicken stock
- 1tbsp sage, chopped
- zest and juice of 1 lemon
- 4tbsp wholegrain mustard
- 100ml double cream
- 4tbsp chopped flat-leaf parsley
- Toss the pork in the flour. Fry the lardons in a non-stick pan, then remove with a slotted spoon. Fry the onions and shallots in the bacon fat until soft, then add the garlic for a few mins. Set aside. Heat a little oil in the same pan, then fry the pork in batches until well browned. Put it into a casserole dish.
- Put the lardons and onion mix into the pan with the pork. Add the wine, stock, sage, lemon zest and juice, and seasoning. Bring to the boil. Now put it into a preheated 150C oven for 3 ½ hrs.
- Stir in the mustard, cream and parsley, bring to the boil and serve with vegetables of your choice.
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