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Pork and sweet potato casserole with cider and cime di rapa
Serves 4 Starters and mains
Ingredients
- 1tbsp gluten-free flour
- 900g pork shoulder steaks
- 21⁄2tbsp rapeseed oil
- 2 onions, finely chopped
- 2-3 leeks, thinly sliced
- 4 garlic cloves, finely grated
- 750g sweet potatoes, peeled and chopped into 2cm pieces
- 1tsp pul biber
- 300ml cider
- 150g cime di rapa or curly kale, leaves only
- 1tsp sea salt flakes
- 1tsp freshly ground black pepper
Method
Season the flour with a little of the salt and pepper. Cut each pork shoulder steak into around 6 pieces and toss them in the seasoned flour. Preheat the oven to 180C/160C F/Gas 4.
Heat 1tbsp of the rapeseed oil in a large casserole and fry the onion for 5 minutes, to soften. Add the leeks and garlic and sweat them together for 7 minutes, then transfer to a bowl.
Heat another tbsp of oil and brown the meat, a batch at a time. Add the cooked onion mixture to the pork, along with the pul biber and the rest of the seasoning.
Pour over the cider and bring to a gentle simmer. Cover with a piece of dampened, scrunched- up baking paper and a lid. Cook for 25 minutes, before adding the sweet potato. Continue to cook for 20 minutes, or until the meat is meltingly tender and the potatoes just cooked.
Heat the remaining oil in a pan, add the cime di rapa or curly kale with a splash of water and wilt until almost tender. Fold into the casserole and put back into the turned-off oven for a further 5 minutes, then serve.
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