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 May 3, 2019

Ingredients

  • Salt & pepper icon
    Salt & pepper
    as needed
  • Pork cheek icon
    Pork cheek
    4⅛ cups
  • Chestnut mushroom icon
    Chestnut mushroom
    300g (about 10)
  • Cake flour icon
    Cake flour
    3 tbsp (20g)
  • Butter icon
    Butter
    75g (about 5¼ tbsp)
  • Vegetable oil icon
    Vegetable oil
    1 tbsp (15ml)
  • Onion icon
    Onion
    2 (280g)
  • Cider icon
    Cider
    350g (about 1½ cups)
  • Chicken stock icon
    Chicken stock
    300ml (1¼ cups)
  • Tarragon icon
    Tarragon
    2 tbsp (9g)
  • Wholegrain mustard icon
    Wholegrain mustard
    2 tbsp (33g)
  • Double cream icon
    Double cream
    4 tbsp (59ml)

Tools

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

Step preview

  1. Pre-heat - 150°C
  2. Add cake flour to a clean plate
  3. Season with salt & pepper
  4. Add pork cheek to the meat
  5. Melt butter and vegetable oil a clean Dutch oven
  6. Fry meat in Dutch oven
  7. Fry until browned
  8. Transfer content of Dutch oven to plate
  9. Melt butter the Dutch oven
  10. Add chestnut mushroom to the Dutch oven
  11. Fry until light golden - 5 min, medium heat
  12. Transfer content of Dutch oven to plate
  13. Transfer meat to Dutch oven
  14. Add onion, cider and chicken stock to the Dutch oven
  15. Stir until combined
  16. Boil and cover
  17. Cook until tender - 1 hr 30 min, 150°C
  18. Add tarragon and wholegrain mustard to the Dutch oven
  19. Cook - 1 hr, 150°C
  20. Transfer mushrooms to Dutch oven
  21. Stir in double cream the Dutch oven
  22. Season with salt & pepper to taste
  23. Serve
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