Name: Pork and mushroom casserole with gremolata
Prep time: 15 min
Cook time: 115 min
Total time: 130 min
Yield: 1
Ingredients: 40.00 ml plain flour; 1kg boneless pork shoulder, trimmed, cut into 3cm pieces; 36.40 gm extra virgin olive oil; 1 brown onion, thinly sliced; 2 celery stalks, chopped; 2 garlic cloves, thinly sliced; 500g Swiss brown mushrooms, thickly sliced; 20.00 ml roughly chopped fresh rosemary; 20.00 ml roughly chopped fresh sage leaves; 20.00 ml roughly chopped fresh thyme leaves; 382.50 gm salt reduced chicken style liquid stock; 165.00 gm pearl barley; 40.00 ml chopped fresh flat-leaf parsley leaves; 2 tsp lemon zest; 2 bunches steamed broccolini, to serve

Pork and mushroom casserole with gremolata

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Prep Time:
15 minutes

Cook Time:
115 minutes

Total Time:
130 minutes

Get cozy this winter with this easy and nutritious casserole that practically cooks itself.

Ingredients:

40.00 ml plain flour
1kg boneless pork shoulder, trimmed, cut into 3cm pieces
36.40 gm extra virgin olive oil
1 brown onion, thinly sliced
2 garlic cloves, thinly sliced
500g Swiss brown mushrooms, thickly sliced
20.00 ml roughly chopped fresh rosemary
20.00 ml roughly chopped fresh sage leaves
20.00 ml roughly chopped fresh thyme leaves
382.50 gm salt reduced chicken style liquid stock
165.00 gm pearl barley
40.00 ml chopped fresh flat-leaf parsley leaves
2 tsp lemon zest
2 bunches steamed broccolini, to serve

Instructions:

Preheat your oven to 180C (160C fan-forced).
In a secure bag, combine flour, pepper, and pork. Shake well to coat the pork. Heat half of the oil in a large casserole dish over high heat. Brown the pork in batches for 5 minutes, adding more oil as necessary. Transfer to a plate.
In the same pan, heat the remaining oil over medium-high heat. Add the onion, celery, garlic, mushrooms, rosemary, sage, and half of the thyme. Sauté for 8 to 10 minutes until the mushrooms are nicely browned, stirring occasionally.
Pour in the stock and 1 1/2 cups of water and bring it to a boil. Place the pork back in the dish, cover it, and transfer it to the oven. Bake for 1 hour and 20 minutes or until the pork is tender.
Cook the barley according to the instructions on the packet. Drain thoroughly and cover to keep warm.
Remove the cover from the casserole dish and bake for an additional 15 minutes, or until the sauce thickens. Season with pepper and top with a mixture of parsley, lemon zest, and remaining thyme. Spoon the pork mixture over the barley, sprinkle with gremolata, and serve alongside broccolini.

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