What you'll need:
- 50g butter
- 1kg shoulder of free-range Australian Grown Pork, diced
- 200g chunky streaky bacon, chopped
- 16 shallots, peeled and left whole
- 1 small onion, chopped
- 2 celery sticks, chopped
- 300ml dry cider
- 300ml chicken stock
- 6tbsp crème fraîche
- 2tbsp cornflour mixed with 2tbsp water
- 2tbsp Dijon mustard
- 2tbsp fresh tarragon leaves, finely chopped
- large casserole dish
- Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Heat half the butter in the casserole dish, add half the pork, season and fry for about 10 minutes until thoroughly browned. Remove the meat from the casserole with a slotted spoon and reserve. Add the rest of the butter to the casserole and fry the rest of the pork for 10 minutes until evenly browned.
- Meanwhile, in another pan, dry-fry the bacon pieces until crispy. Remove, set aside, then fry the shallots, onion and celery for a few minutes, to soften slightly.
- Combine all the pork, the bacon, shallots, onion and celery in the casserole. Pour over the cider and chicken stock to cover. Cover the dish and cook in the oven for 2 hours until the pork is tender.
- Add the crème fraîche, cornflour mix, mustard and tarragon to the casserole. Heat on the hotplate and stir until the sauce has thickened slightly.