Pork Cheek Mushroom Casserole

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    2hrs 50mins
  • Serves icon
    Serves
    5
  • Calories icon
    Calories
    486

A rich, creamy casserole that is just autumn on a plate. Serve with creamy mashed potatoes for an extra indulgent treat.

recipe updated Mar 21, 2019

Ingredients

  • Cake flour icon
    Cake flour
    20g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Pork cheek icon
    Pork cheek
    1000g
  • Butter icon
    Butter
    75g
  • Vegetable oil icon
    Vegetable oil
    15ml
  • Chestnut mushroom icon
    Chestnut mushroom
    300g
  • Onion icon
    Onion
    280g
  • Cider icon
    Cider
    350g
  • Chicken stock icon
    Chicken stock
    300ml
  • Tarragon icon
    Tarragon
    9g
  • Wholegrain mustard icon
    Wholegrain mustard
    33g
  • Double cream icon
    Double cream
    59ml

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Dutch oven
  • kCook icon Plate
  • kCook icon Plate

Step preview

  1. Prep and set aside salt & pepper
  2. Prep and set aside pork cheek: cubed
  3. Prep and set aside chestnut mushroom: trimmed & sliced
  4. Pre-heat
  5. Get a clean plate
  6. Add cake flour
  7. Season with prepared salt & pepper
  8. Add prepared pork cheek
  9. Get a clean Dutch oven
  10. Melt butter
  11. Melt vegetable oil
  12. Fry meat in Dutch oven
  13. Fry until browned
  14. Transfer content of Dutch oven to plate
  15. Retrieve Dutch oven
  16. Melt butter
  17. Add prepared chestnut mushroom
  18. Fry for 5min on medium heat until light golden
  19. Transfer content of Dutch oven to plate
  20. Transfer meat to Dutch oven
  21. Add onion
  22. Add cider
  23. Add chicken stock
  24. Stir until combined
  25. Boil and cover
  26. Cook for 1h 30min until tender
  27. Add tarragon
  28. Add wholegrain mustard
  29. Cook for 1h
  30. Transfer mushrooms to Dutch oven
  31. Stir in double cream
  32. Season with salt & pepper to taste
  33. Serve
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