The 5pm Dining blog made this recipe with Specially Selected Pork provided by Quality Meat Scotland.
It is easy to prep and then you just bung it in the oven for 2.5 hours. Plenty of time to work up an appetite with a brisk walk.
Or a couple of Martinis.
It would be ideal if you have friends coming round as you can get it all ready before they arrive.
Rather than spending all your time hidden away, bashing pans in the kitchen, you can entertain your chums and then unveil it when the timer pings.
You can find lots more recipes for Specially Selected Pork here.
One Pot Wonder with Specially Selected Pork
Prep: 30 mins Cook: 2 1/2 hrs Serves: 8
2 kg Specially Selected Pork leg or shoulder meat, cut into 2 1/2 cm pieces
3 tbsp plain flour, seasoned with salt and pepper
3 tbsp olive oil
500g shallots, peeled and left whole
300g small whole carrots, scrubbed and trimmed
3 sticks of celery cut into 4cm lengths
200g button mushrooms, wiped
3 sprigs thyme
150ml white wine
750ml pork or chicken stock
Preheat the oven to 170°C/150 fan/ gas 3.
In a deep frying pan, gently fry the shallots with 1 tbsp of olive oil and the butter for about 10 minutes until well browned and beginning to soften. Add the carrots and continue cooking for 2 or 3 minutes more. Transfer to a large casserole dish. In the oil remaining in the frying pan, lightly brown the mushrooms and soften the celery, remove to a separate dish, set aside till later.
Toss the meat in the seasoned flour and fry in batches in the remaining olive oil until well browned on all sides. Transfer the meat to the casserole.
Pour the wine into the frying pan and heat, stirring, to gather up all the lovely flavoursome sticky bits from the base of the pan. Add the stock and bring to the boil. Tuck the thyme sprigs into the casserole, pour the stock mixture over the meat and stir well. Cover with the lid and put into the oven for one hour and 45 minutes.
After this time, add the celery and mushrooms to the pot. Stir carefully and check the seasoning.
Return to the oven for about 45 minutes or until the meat is nice and tender.
Lovely served with mashed potato; or a mix of mashed root vegetables such as potatoes, parsnips and sweet potatoes or celeriac.