Take a look at how food writer Charlotte Pike used our Saddleback Pork Steaks to make this tasty pork casserole. This is real comfort food on a cold day. The pork is cooked slowly so it’s very tender and falls apart. It will also keep for up to 5 days in the fridge, and improves a couple of days after cooking.

Ingredients

For the casserole

1 tbsp olive oil
500g pork steaks, cut into chunks
2 medium white onions, sliced into chunks
2 red peppers, cut into large chunks
3 cloves garlic, chopped
2 tbsp tomato puree
1 tsp sweet paprika
Pinch cayenne pepper
1 tsp caraway seeds
500ml hot beef stock
1 large glass red wine
>1 bay leaf
Salt and pepper

For the dumplings

125g self-raising flour
2 tsp caraway seeds
Salt and pepper
50g suet
8-10 tsp cold water

How long?

Cooking time: 3.5-4 hours

Preparation time: 30 minutes

How many for?

Feeds 4

Cooking method

1. Place the olive oil into the largest saucepan you have. Ensure it has a well-fitting lid.

2. Heat the olive oil over a medium hot temperature. Add the pork chunks and cook for a few minutes until lightly browned.

3. Add the onions, peppers, and garlic, followed by the tomato puree, paprika, cayenne pepper and caraway seeds. Stir together well.

4. Now, add the beef stock, wine, bay leaf, salt, and pepper. Stir again and cover. Leave the casserole to bubble away gently over a moderate heat for at least 1 ½ hours.

5. Whilst the casserole is cooking, make the dumplings. Place the flour, caraway seeds, salt and pepper and suet together in a mixing bowl. Stir together to combine.

6. Add the cold water, little by little to bring the mixture together to form a soft and slightly sticky dough. Be careful not to add too much extra water, as the dumplings will become soggy, so start by adding 8 teaspoons of water gradually, as you may not need the rest. 

7. Once you have made the dumpling dough, pinch off pieces and roll into golf-ball-sized dumplings. Set aside

8. You can leave the casserole to cook gently for a couple of hours if you like, but it needs 1 ½ hours for the meat to become really tender. Twenty minutes before you are ready to eat, add the dumplings to the casserole. Place them on the surface. Cook for a further 20 minutes and serve the casserole and dumplings with green vegetables.  

Tips:

If the sauce is looking quite runny, remove the lid and turn the heat up. Cook for 10 minutes stirring frequently to allow some of the excess liquid to cook off.

This casserole can be made using a slow cooker if you have one.