Main Meal Recipes > Farmhouse Pork

This recipe is part of the January 2011 Recipes Menu

Cheese and Spinach Quiche
Farmhouse Pork
West Country Cider Cake

How to make Farmhouse Pork:
A real winter warming stove-top dish. Long cooking means that the pork becomes tender and succulent and the mushrooms and cream, added towards the end of the cooking time bring a luxurious touch to what is basically a stew.


Farmhouse Pork
1 1/2lbs lean pork, cut into bite sized pieces
2 tablespoons plain flour, seasoned well with salt and pepper,
2 tablespoons vegetable oil
1 medium onion, peeled and sliced
1 clove garlic, peeled and crushed
8oz button mushrooms, sliced
1 pint chicken stock
1oz butter
2floz double cream
chopped parsley
(see measure conversions for more information)


- Roll the pork in the seasoned flour.
- Fry the onion and garlic in the oil in a saucepan for a few minutes over a low heat.
- Add the pork and continue cooking for another 7 minutes making sure the meat is nicely browned.
- Add the chicken stock gradually.
- Bring to the boil, stirring every now and again.
- Season to tatste.
- Put the lid on the saucepan.
- Simmer over a low heat for about 2 hours or until the pork is tender.
- Half an hour before the end of cooking, fry the mushrooms in the butter and add to the pork.
- Replace saucepan lid.
- Add cream just before serving.
- Garnish with parsley.