Delicious combinations

Hunter's Stew

Wine suggestion: Red Douro

Serves 4

Ingredients:

750g pork shoulder steaks, cut into large chunks
300ml dry white wine
2 garlic cloves, bruised
4 fresh thyme sprigs
2 bay leaves
1 tablespoon olive oil
12 shallots, peeled and trimmed
1 tablespoon white sweet miso
2 tablespoons plain flour
450ml fresh chicken stock

For the topping:
75g salami, diced
15g butter
50g fresh breadcrumbs
A generous pinch of chilli flakes
1 tablespoon chopped fresh flat-leaf parsley

Preparation:
This tastes even better when made one day in advance. Reheat in a moderate oven until heated through and then scatter with the crispy breadcrumb topping. Serve with plain boiled potatoes and green beans.

Put the pork, white wine, garlic, thyme and bay leaves into a large freezer bag. Seal and leave to marinate for 4–8 hours in the fridge.

Preheat the oven to gas mark 4/180°C. Remove the pork from the freezer bag but reserve the marinade. Pat dry the pork with kitchen paper and set aside. Heat the oil in a large casserole pan and cook the pork chunks for 5 minutes, in batches, until brown all over.
Remove and set aside.

Add the shallots and cook gently for 5 minutes until starting to brown. Remove the garlic cloves from the reserved marinade and crush. Add to the casserole pan and stir in the miso and flour and cook for 1 minute, stirring. Gradually pour in the stock, stirring until combined. Pour in the reserved marinade and return the pork chunks to the pan. Bring to the boil, cover and cook in the oven for 1½ hours until the sauce is thickened and pork is tender.

Meanwhile, heat a frying pan and cook the salami for 1–2 minutes, then add the butter, breadcrumbs and chilli flakes and cook, stirring, for a further 1–2 minutes until golden and crispy. Remove to a bowl and stir in the parsley. Remove the casserole from the oven, sprinkle over the crispy breadcrumbs and serve.