Pork and Prune Casserole

Ingredients

• 600 ml chicken stock
• 18 dried pitted prunes
• 675 g stewing pork, cubed
• 25 g seasoned flour
• 2 tablespoons oil
• 2 bay leaves
• salt and pepper
• 2 tablespoons red currant jelly
• 1-2 teaspoon cornflour (depending on how thick you like the sauce)

Directions

1. 1

   Bring the stock to the boil, pour over the prunes and leave to soak for about 12 hours.

2. 2

   Coat the pork in the seasoned flour.

3. 3

   Heat the oil in a large saucepan and brown the pork and remove from the pan.

4. 4

   Strain the stock from the prunes put the prunes to one side.

5. 5

   Gradually add the stock to the pan and deglaze.

6. 6

   Put the pork, prunes and stock into a slow cooker (already switched on for 20 minutes or so) or into a casserole dish (having preheated the oven to 180C) and add the bay leaves.

7. 7

   Cook in the slow cooker for 6 - 8 hours or cook in the oven for 11/2 - 2 hours until the meat is tender.

8. 8

   Strain the meat and prunes from the juices and keep warm, remove the bay leaves.

9. 9

   Put the juices into a pan and bring to the boil, add the redcurrant jelly and stir until melted.

10. 10

    Mix the cornflour with 1 - 2 tbsp water (depending on how much cornflour is used) into a smooth paste and add to the juices stiring constantly.

11. 11

    Add the meat and prunes to the sauce to heat through.

12. 12

    Season and serve.