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
Preparation:
- Heat a deep pot (or dutch oven) on medium heat and add in oil, pork and leeks. Stir well till pork’s half cooked.
- Add in stock and mustard and bring it to the boil. Let it simmer for 45 mins on low heat.
- 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.
- 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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