If you've read my last few posts, you'll know I've had a bit of a (mini) drama involving pig trotters. Essentially, I was left with a rich pork stock that I wanted to do justice for all the time I put into it. The culmination of which is this pork loin casserole. Inspired by Roastporkwithcrackling's suggestion of making a ragu.
The dish is very rich, and I'm tempted to use half-stock, half-water next time, instead of all stock as the liquid. Though, considering we seem to have entered Autumn and these high winds, a rich supper may be in order. It is also a fairly cheap dish. The pig trotters where 50p and the pork loin was £2 (reduced), plus a few pennies for the vegetables.
Rich Pork Loin Casserole
For the pork stock
2 pig trotters
1/2 leek, roughly chopped
1 carrot, roughly chopped
1 tsp black peppercorns
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp dried thyme
2 litres water
For the casserole
1 tbsp olive oil
1 carrot, finely chopped
1 leek, finely chopped
2 celery sticks, finely chopped
3 cloves of garlic, chopped
1 tsp fennel seeds
1 tsp dried sage
2 tsp tomato puree
1 pork loin, cut into inch-thick pieces
1 portion pork stock (or equal amount chicken stock)
Place all the ingredients into a stock pot, bring to boil and simmer for 4-6 hours. Strain through a fine sieve into another pan and simmer until liquid has reduced by half.
Preheat oven Gas 5 (190°C/375°F)
In an ovenproof pan, gently fry the carrot, leek, celery and garlic for 5 minutes then add the fennel seeds, sage and tomato puree and cook for another 2 minutes. Use a slotted spoon to remove from the pan.
In the same pan, add the pork loin and fry on all sides for 2-3 minutes. Return the vegetables to the pan along with the stock. Bring to the boil, cover with lid or foil and place in the oven Cook for 60-90 minutes. Serve with rice.