madeira braised pork with mushrooms and prunes
rating:from a Sainsburys magazine
serves 6
1/2 tbsp olive oil
1.25kg pork leg joint
20g fresh rosemary leaves
2 cloves garlic, peeled and crushed
1 tbsp juniper berries
150ml madeira
300g shallots, peeled
750g carrots, peeled and roughly chopped
500ml chicken stock
350g mushrooms, wiped
200g pitted pruntes
salt and black pepper
preheat oven to 190 / gas 5.
in a large casserole, heat oil, and brown meat on all sides for 5-10 mins. In a pestle and mortar, crush rosemary, juniper and garlic with seasoning. Remove pork from pan and coat in herb mix.
deglaze the pan with the madeir for 1-2 mins. Return the pork to the casserole on its side with the shallots, carrots and stock. Bring to a simmer, cover and transfer to the oven. Cook for 1 hour, then turn over the pork and add mushrooms and prunes. Cook for a further 1 hr 20 mins.
remove pork from casserole and allow to rest for 10 minutes. Carve and serve with mash.
