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Pork Casserole with Cheese Dumplings

  • 1kg Rare Breed Pork, diced
  • 1 onion, diced
  • 1 stick celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 250g smoked bacon lardons
  • 400g tin chopped tomatoes
  • 100ml chicken stock
  • tbsp fresh parsley, finely chopped
  • tbsp fresh oregano, finely chopped
  • 400g tin butter beans

For the seasoned flour

  • 1 tbsp plain flour
  • 1 tsp cumin powder
  • 1tsp paprika
  • salt and black pepper

For the dumplings

  • 100g self raising flour
  • 50g beef suet
  • 100g grated cheese
  • 75ml cold water

Heat the oil in a casserole and fry the bacon lardons to release some fat into the oil and brown slightly. Remove from the casserole and set aside.

Dust the diced pork with the seasoned flour and brown in batches in the casserole, Remove from the casserole and set aside.

Add the diced onion to the casserole along with the celery and fry gently until softened, then add the chopped garlic.

Return the pork and bacon lardons to the casserole along with the tinned tomatoes and stock. Simmer gently for around 2 hours or until the pork is tender. Add the chopped parsley and oregano.

Combine the flour, seasoning, suet and half the cheese. Add cold water to make a sticky dough mixture. Roll into around 8 balls.

Add the beans to the casserole and place the dumplings on top. Cover with a lid and continue to simmer for 20 minutes until the dumplings puff up.

Remove the lid, sprinkle with the remaining cheese and put under a hot grill to melt the cheese.

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