Tender_Pork_Stew

Serves = 2 (adults + toddlers)

Ingredients:

2tbsp olive oil 750g pork shoulder, cut into 5cm cubes 2tbsp plain flour 1 onion, peeled and roughly chopped 2 carrots peeles and roughly chopped 2 sticks celery, roughly chopped 2 garlic cloves, peeled and crushed 230g chopped tomatoes 1 bay leaf 1tsp heaped fresh thyme leaves chopped + garnish 300ml hot low-salt chicken/vegetable stock 1tbsp greted parmesan

Methods:

Preheat the oven to 150°C, fan 130°C, gas 2. Heat half the olive oil in a medium non-stick saucepan. Dust the pork with flour and cook in 2 batches, browning on all sides. Remove from the pan and set aside.

Add the remaing olive oil to the pan and add the onion, carrots and celery. Cook, stirring occasionally, for about 10 minutes. Return the meat to the pan with the garlic, tomatoes, bay leaf, thyme leaves and stock. Bring to boil, then carefully pour the contents into an ovenproff casserol dish. Cover with a lid then transfer to oven for 2 hours.

Sprinkle with parmesan and bake until cheese has melted. Garnish with a few fresh thyme leaves and serve.