2 tbs light olive oil
1 kg boneless pork shoulder (cubed)
200g smoked lardons (cubes of streaky bacon are fine)
2 celery sticks (chopped)
1 small white onion (finely chopped)
3 shallots (peeled and left whole)
100ml chicken stock
500ml good quality dry cider
4 tbs single cream
2 tbs wholegrain mustard
2 tbs cornflour (mixed with 2 tablespoons of water)
2 tbs fresh tarragon
Pre-heat the oven to 170º C (150º C fan oven).
Put half the butter and a drizzle of oil in a large flameproof casserole dish with half the pork.
Season and fry gently for about 10 minutes or until browned then remove to another dish.
Do the same for the other half of the pork with the remaining butter.
In a separate pan dry-fry the bacon until crisp then remove it from this pan.
Then in this pan gently fry the onions, shallots and celery until soft.
Put the pork, lardons, onions, shallots and celery into the casserole and combine.
Pour in the cider and chicken stock to just cover all the ingredients, adding extra if necessary.
Place the lid on and cook in the oven for 2 hours or until the pork is tender.
Transfer the casserole to the hob and add the cornflour mix, cream, tarragon and mustard.
Turn on the heat and stir the completed dish until it thickens sufficiently and is ready to serve.
Serve with baked potatoes, steamed green vegetables: broccoli, kale or Italian cabbage for example.