Red Wine & Thyme Pork Casserole

3 hours
Capable Cooks
4 people

What you’ll need

·         1 500g Pork Shoulder, diced into cubes

·         1 400g Canned Tomatoes

·         2 cloves garlic, minced

·         1 onion, diced

·         1 cup red wine

·         4 sprigs thyme

·         2 carrots, sliced

·         2 potatoes, quartered

·         1 bay leaf

·         Salt & pepper to season

·         2 Tbsp. Olive Oil

·         Polenta to serve

How to make it

1.       Heat saucepan over medium heat. Add oil, onion and garlic and sauté for 2 mins. Add diced pork and sear to seal on all sides (approximately 5 mins). 

2.       Add wine and simmer for 3 mins. Add diced tomatoes, thyme and the bay leaf.

3.       Cover pot with lid and simmer for 3 hours. After 2 hours, add potato and carrots.

4.       Serve with polenta and top with salt and pepper.

Collar Butt RAW in pack-2.jpg

·         1 500g Pork Shoulder, diced into cubes

·         1 400g Canned Tomatoes

·         2 cloves garlic, minced

·         1 onion, diced

·         1 cup red wine

·         4 sprigs thyme

·         2 carrots, sliced

·         2 potatoes, quartered

·         1 bay leaf

·         Salt & pepper to season

·         2 Tbsp. Olive Oil

·         Polenta to serve

1.       Heat saucepan over medium heat. Add oil, onion and garlic and sauté for 2 mins. Add diced pork and sear to seal on all sides (approximately 5 mins). 

2.       Add wine and simmer for 3 mins. Add diced tomatoes, thyme and the bay leaf.

3.       Cover pot with lid and simmer for 3 hours. After 2 hours, add potato and carrots.

4.       Serve with polenta and top with salt and pepper.

Collar Butt RAW in pack-2.jpg

Unlock the secret recipe

Learn More