PORK and CALVERDOS Casserole

We are now starting to experiment with reciepe ideas for our Gloucester Old Spot pork. Hopefully we will give you inspiration for the bits you wouldn't normal cook and maybe some new ideas for the cuts you already use!

PORK and CALVERDOS Casserole

2lbs diced pork shoulder
6 shallots finely chopped
2 medium white onions
2 garlic cloves finely chopped
Flour
Salt and Pepper
Mushrooms
4 Apples
White Wine
Calverdos
Chicken stock

Chop the onions, shallots and garlic and cook until soft in a casserole dish/pot (10mins)
Season the flour with salt and pepper and dust the diced pork with the seasoned flour.
Add the pork to the onions etc and brown.
Peel, core and chop the apples into large peices and add to the dish.
Add a pint of stock, a large glass of white wine and a good glug of calvados.

Cover with the lid and cook at 220 degrees for 30 minutes
Then turn the oven down to 150 degrees, cover with a double layer of foil and the lid and cook for a further 2hours.

Chop a good quantity of mushrooms add and cook for a final 30minutes.

Just before serving add a slug of cream

Serve with mashed potatoes and seasonal vegetables.