1 kg Colcom Pork Shoulder, diced into 3cm pieces
¼ cup plain Flour
4 Tbls Olive Oil
12 small Pickling Onions, peeled
1 bulb Fennel, thickly sliced
2 Garlic Cloves, crushed
1 cup Apple Cider
1 ½ cups Chicken Stock
2 Bay Leaves (fresh or dried)
1 bunch Baby Carrots, trimmed and peeled
Steamed Green Beans to serve.
1 ½ cups Self- Raising Flour
1 Tbls finely chopped Sage
50g Butter, chopped
2/3 cup Buttermilk
- Preheat oven to 180°C. Place the diced and trimmed pork on a board and sprinkle with flour, then toss gently to coat. Heat half the oil in a large pan over medium high heat. Add one third of the pork and cook, turning occasionally, for 2-3 minutes or until brown all over. Transfer to a bowl. Repeat in 2 more batches with remaining pork.
- Heat the remaining oil in the pan over medium heat, add the onions and cook, stirring occasionally for 5 minutes, add the fennel and garlic and cook. Stir occasionally for 5 minutes or until fennel is tender. Add the browned pork and cider and bring to the boil. Add the chicken stock and bay leaves and stir to combine. Remove from the heat.
- Pour into a heat proof casserole dish and bake covered for 1 hour stirring occasionally. Add the carrots and stir to combine.
- Bake for a further 30 minutes or until pork is tender and sauce has thickened.
- Taste and adjust seasoning with salt and pepper.
- Increase the oven temperature to 200°C.
To make dumplings
- Place the flour and sage in a medium bowl.
- Add the butter and use your finger tips to rub the butter into the flour until it resembles fine bread crumbs. Season with salt and pepper. Add the buttermilk and use a round-bladed knife to stir until a sticky dough forms. Spoon tablespoons of this mixture over the top of your casserole.
- Bake in a pre-heated oven for 15 minutes or until dumplings are golden brown and puffed.
Serve immediately with steamed green beans.