- Serves 4
- Preparation Time 15MINS
- Cook Time 01HR 05MINS
cup plain flour
1.5kg shoulder of pork, diced
1 tbs olive oil
1 large brown onion, cut into thin wedges
2 garlic cloves, crushed
500ml (2 cups) Campbells Real Stock- Chicken
375g apple, peeled, diced
2 tbs fresh thyme leaves
STEP 1 Pre- heat oven to 180C.
STEP 2 Place flour in a zip lock bag and season with salt and pepper. Add pork to the bag and lightly coat in flour mixture.
STEP 3 Heat oil in a large, deep oven- proof pan over medium- high heat. Add pork, in small batches, and cook for 3 to 4 minutes or until browned. Transfer to a plate, cover and set aside.
STEP 4 Add onion and garlic to a pan. Cook, stirring occasionally, for 3 minutes, or until soft.
STEP 5 Add port, Campbells Real Stock, apple, thyme and return pork to pan. Stir to combine.
STEP 6 Cover and cook for 65 minutes or until meat is tender and sauce is thick.
STEP 7 Serve with mashed potatoes.