Pork and mushroom casserole with gremolata

Recipes / Meat

You're all set for a winter of set-and-forget comfort food with this healthy and hearty casserole.

Recipe «Pork and mushroom casserole with gremolata» presented in category Recipes / Meat, to prepare this dish you will need no more 1:55 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp plain flour, 1kg boneless pork shoulder, trimmed, cut into 3cm pieces, 2 tbsp extra virgin olive oil, 1 brown onion, thinly sliced, 2 celery stalks, chopped , 2 garlic cloves, thinly sliced, 500g Swiss brown mushrooms, thickly sliced, 1 tbsp roughly chopped fresh rosemary , 1 tbsp roughly chopped fresh sage leaves, 1 tbsp roughly chopped fresh thyme leaves, 1 1/2 cups Massel salt reduced chicken style liquid stock, 3/4 cup pearl barley, 2 tbsp chopped fresh flat-leaf parsley leaves, 2 tsp lemon zest, 2 bunches steamed broccolini, to serve.

Ingredients:

  • 2 tbsp plain flour 
  • 1kg boneless pork shoulder, trimmed, cut into 3cm pieces 
  • 2 tbsp extra virgin olive oil 
  • 1 brown onion, thinly sliced 
  • 2 celery stalks, chopped 
  • 2 garlic cloves, thinly sliced 
  • 500g Swiss brown mushrooms, thickly sliced 
  • 1 tbsp roughly chopped fresh rosemary 
  • 1 tbsp roughly chopped fresh sage leaves 
  • 1 tbsp roughly chopped fresh thyme leaves 
  • 1 1/2 cups Massel salt reduced chicken style liquid stock 
  • 3/4 cup pearl barley 
  • 2 tbsp chopped fresh flat-leaf parsley leaves 
  • 2 tsp lemon zest 
  • 2 bunches steamed broccolini, to serve 

Instructions

  1. Preheat oven to 180C/160C fan-forced.
  2. Place flour in a snap-lock bag. Season with pepper. Add pork. Seal bag. Shake to coat. Heat ½ the oil in a large, flameproof casserole dish over high heat. Cook pork, in batches, for 5 minutes or until browned, adding more oil if needed. Transfer to a plate.
  3. Heat remaining oil in dish over medium-high heat. Add onion, celery, garlic, mushroom, rosemary, sage and 1/2 the thyme. Cook, stirring, for 8 to 10 minutes or until mushroom is browned.
  4. Add the stock and 1 1/2 cups water. Bring to the boil. Return pork to dish. Cover. Transfer to oven. Bake for 1 hour 20 minutes or until pork is tender.
  5. Meanwhile, cook barley following packet directions. Drain well. Cover to keep warm.
  6. Uncover casserole dish. Bake for a further 15 minutes or until sauce thickens. Season with pepper. Combine parsley, lemon zest and remaining thyme in a bowl. Spoon pork mixture over barley. Sprinkle with gremolata and serve with broccolini.