Fiona Stocker’s Slow Cooked Pork with Pasta

This weeks’ recipe is courtesy of Langdale Farm’s Fiona Stocker.


“My kind of cooking is dependent upon what I feel like and what’s in the pantry…  Quantities are also approximate, in the manner of Elizabeth David. You feel your way around a dish, and it makes for better eating. ” – Fiona Stocker


Butter (Tasmanian Butter Co.) and vegetable oil or olive oil (Village Olive Grove, Coronea, Lentara)
Mushrooms, an onion, garlic, red pepper (I used some from a jar) and thyme (Steve’s, Richmond, Laos, Seven Springs)
Pork fillet or roast – any pork meat which you can cut into large chunks or slices (Langdale Farm)
Flour and chilli powder (A pinch of…) or paprika – whichever you prefer
3 cups total of cream or milk (Elgaar Farm), white wine or stock – a combo
One can of passata, or some tomato puree (Rocky Gardens).

To cook:
Warm the oil and butter in a wide cast iron casserole pot.
Chop the mushroom and onion, smash the garlic.
Add to the pot and cook until the onions are softened.
​Add the oregano.
Then set this mix aside on a plate.

Cut the pork into sizeable chunks or slices.
Mix 2 tbsp flour and 2 tbsp paprika or chilli powder, salt and pepper, and coat the pork in it.
Then brown the pork lightly in the pan.
Push the pork to the sides and deglaze the pan with some white wine.
Gently move the pork into the mix and allow it to thicken and gather.
Gradually add stock or cream or milk or whatever you’re using.
More wine is highly recommended.

​Put the mushroom and onion mix back in the pan and assemble a pleasing mix of liquid and ingredients.
Add the red peppers and the tomato sauce or puree if using.
Once it’s all looking about right, put the pan in the oven and cook on low (150degrees) for an hour and a half.
Remove from the oven and press the pork chunks to separate and break up a little.
Serve over pasta with black pepper and Parmesan or Pecorino and a zingy Pinot Gris, and good company.