As winter well and truly hits, what better way to keep the chills at bay than a warming pork casserole. Add in some fluffy dumplings, and you’re talking next level comfort food.
This recipe is designed for the oven, but you can easily adjust for the slow cooker. The main cook will take 6 hours on high, or 8 hours on low, with perhaps another 30-45 minutes to finish the dumplings.
Pork Casserole with Dill Dumplings
- Large casserole dish
- 2 tbsp olive oil
- 900 g pork shoulder but into large chunks
- 1 large onion peeled and chopped
- 1 medium leek chopped
- 2 medium carrots peeled and chopped
- 2 cloves garlic peeled and chopped
- 1 chicken stockpot
- 1 beef stock one pot or cube
- 3 tsp dijon mustard
- 1 tbsp cider vinegar
- 1 tbsp honey
- 1 bouquet garni bay leaves, sage, thyme, rosemary etc, tied into a bundle
- 3 tsp cornflour
- 80 g suet
- 150 g self raising flour
- 2 tsp dried dill
- 1 large egg
- Preheat the oven to 180C, 160C fan, gas mark 4.
- Heat the casserole over a medium heat, add the oil, then add the pork and fry until brown, stirring often. It's likely that you will need to evaporate the liquid before it colours, so this could take 10-15 minutes.
- Once done, add the onion, leek and carrot and continue to cook for a further 5 minutes before adding the garlic and cooking out for a final minute.
- Boil the kettle, and add the water to the casserole to cover the ingredients. Add in the stockpots, the mustard, vinegar and honey. Prepare and add the bouquet garni, then cover with the lid and place into the oven for 1 hour.
- Mix the suet, flour and dill, then crack in the egg and bring together. Add a splash or two of cold water until it forms a loose dough, then set to one side.
- When the hour is up, take the casserole out of the oven, remove the lid and place onto the hob over a low heat. Mix the cornflour with a little cold water, then add a splash at a time to the dish, stirring as you go, until it reaches your preferred consistency (not too thick!).
- Break the dumpling dough into walnut sized pieces and add to the top of the dish, then place back in the oven without the lid for a further 20-30 minutes, until well browned.
- Rest, then serve with creamy mashed potatoes.