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Pear & Mustard Pork‘s a recipe given by a girlfriend living in France. It’s time to harvest my leeks so this is a fantastic time to use 3 of them. It’s a delish easy braising meal for a cold evening. Do try and I can assure that you’d enjoy it as much as we did..

Recipe by Kit

Ingredients:

  • 15 ml canola oil (I used sunflower oil)
  • 500g pork, cut into chunks (I used pork shoulder fillet) *
  • 3 leek, roughly cut & wash throughly, then blanched
  • 375 ml chicken stock (I used pork bouillon cube)
  • 125 ml liquid cream (I used creme fraiche)
  • 2 tbsp mustard (I used 1 tbsp grainy mustard & 1 tbsp Colman’s mustard powder)
  • 1 tbsp corn starch
  • 2 tbsp chopped fresh tarragon or 1 tbsp dried tarragon
  • 2 pears (e.g. mature but firm William pears or Conference pears), cored & diced but don’t peel
  • salt & pepper, to taste

timetable

recipe

    Serves 4
    Prep time 10 mins
    Cook time 50 mins
    Total time 60 mins
60mins
total time

Preparation:

  1. Heat a deep pot (or dutch oven) on medium heat and add in oil, pork and leeks. Stir well till pork’s half cooked.
  2. Add in stock and mustard and bring it to the boil. Let it simmer for 45 mins on low heat.
  3. Add in tarragon, pears, cream and corn starch as well as salt and pepper, to taste. Stir well and let it simmer for another 5-10 mins.
  4. Delish with steamed white rice but can be served with potatoes or pasta, if wished.

* can also replace pork with chicken for this recipe

Dunster wanted to have roti paratha for dinner. So we had it together with the Pear & Mustard Pork, potato curry, wild spinach and hardboiled eggs. Warm satisfaction all around; I had more sweet pear on my plate than anything else – the mustardy taste’s so subtle, so yummy and u’ve got almost the 5-day portion in just 1 potmeal..



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