Pork along with chicken is one of the most popular meats to buy in the supermarkets, I get a bit bored with it and would often prefer a nice joint of lamb but that is horrendously expensive for us poor old pensioners so I try and add flavour to what is readily available and a reasonable price.
½ kg pork cut into pieces
1 Onion, finely sliced
1tbsp Plain Flour
Sm carton white wine (the cheap stuff from Mercadona)
1 Chicken or Vegetable Stock cube
4 fluid oz Cream
3tsp Wholegrain Mustard
1 Bay Leaf
Mashed Potato and buttered leeks to serve
Heat the oven to 170C,
Coat the pork in the flour then heat half the oil, add half the pork and fry for about 10 minutes until thoroughly browned. Remove the meat and reserve. Add the rest of the oil and fry the rest of the pork for 10 minutes until evenly browned. Again put to one side.
Fry the onions until soft but not brown.
Combine all the pork, and the onion in a casserole. Pour over the wine add the stock cube, cover and cook for 2 hours until the pork is tender.
Add 1 dessert spoon of cornflour to the cream mix in the mustard and stir into the casserole, until the sauce has thickened slightly.