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Sleeping-Pig Bake

PorkCasseroleVegetable

Time: 3 hours

Yield: 4 servings

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About

Wakey, wakey! It's time for something warm and yummy! Sleeping-Pig Bake takes its sweet, sweet time to rise and shine and brings you a stew-like concoction that's loaded with all sorts of veggies plus juicy pork and tantalizing bacon lardons. If you're really craving some comfort, you should definitely consider serving this hearty yumminess over some creamy mashed potatoes for the ultimate experience. Good things are worth the wait and that's entirely true with Sleeping-Pig Bake! You'll be dreaming of this one for a long time!

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Ingredients

  • 2 tablespoons sunflower oil, divided
  • 1 (1-pound) pork shoulder steak, boneless, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery salt
  • 1 onion, diced
  • 12 baby mushrooms, halved
  • 2 carrots, peeled and chopped
  • 1 cup hard cider, such as Angry Orchard®
  • 1 3/4 cups chicken stock, plus more, to taste
  • 1/2 teaspoon dried thyme
  • 1/2 cup bacon lardons or bacon, chopped
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water
  • 1/4 cup heavy cream
  • 2 tablespoons parsley leaves, torn, for garnish

Directions

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -In a Dutch oven over high heat, add 1 1/2 tablespoons of the oil.

Step 3 -Add the diced pork, the salt, the pepper, and the celery salt to the heated oil and cook, stirring occasionally, until the meat is browned, about 6-8 minutes.

Step 4 -Reduce the heat to medium, then add the onions to the pork mixture and cook, stirring occasionally, until the onions are tender, about 5 minutes.

Step 5 -Add the mushrooms to the pork mixture and cook, stirring occasionally, about 2 minutes.

Step 6 -Add the carrots, the hard cider, 1 3/4 cups of the chicken stock, and the thyme to the pork mixture and increase the heat to high.

Step 7 -Bring the pork mixture to a boil, stirring occasionally and loosening any of the browned bits from the bottom of the pot.

Step 8 -Place the lid on the Dutch oven and transfer it to the oven. Bake the pork mixture until the meat is very tender, about 2 hours 30 minutes-3 hours. If the pork mixture begins to look dry while cooking, add enough of the extra chicken stock until it regains moisture.

Step 9 -In a skillet over medium-high heat, add the remaining oil and the bacon lardons and cook until they are crispy. Use a slotted spoon to transfer them to a paper-towel-lined plate.

Step 10 -In a small bowl, add the cornstarch and the water and stir until it is combined.

Step 11 -Turn off the oven and transfer the Dutch oven to the stovetop over low heat. Stir the slurry mixture into the pork mixture until it thickens slightly.

Step 12 -Stir the heavy cream into the pork mixture, then evenly sprinkle with the cooked bacon lardons.

Step 13 -Serve the pork mixture sprinkled with the parsley.

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