I do enjoy spending hours in the kitchen making food. Sometimes, I just too lazy to bother to cook, but I don't really want to eat pre-packed supermarket food. This oven slow-cooked pork shoulder steaks is easy to prepare and almost effortless. Very delicious with steamy hot plain boiled rice!
- 1.5kg Pork shoulder steaks (Roughly cut into chunks)
- 3-4 Large carrots (Roughly cut into chunks)
- 500g Closed chestnut mushrooms (Sliced into thick slices)
- Few large cloves of garlics (minced)
- Large piece of ginger (minced)
- 2 large shallots (Roughly sliced)
- 2 Generous heap tablespoonful of whole grain mustard (LOT OF IT)
- 1 Tbsp smoked paprika
- 500ml Alcoholic pear cider
- Roughly 2-3 tbsp olive oil
- Large bunch of flat leave parsley (Roughly chopped) (Chop the stalks a bit finer and set aside)
- Salt and pepper to taste
- Finely sliced spring onion (for garnish)
Add the pork chunks and parsley stalks and fry until the porks are lightly browned. Add the mustard, mushroom and carrots to the pork and cook for further 5 minutes. Stir in the paprika and season to taste.
Pour the pear cider to the pork and bring the liquid to a boil. Remove the pot from the stove and put it in the pre-heated oven and slow-cook it for at least 2.5 hours until the pork are tender and soft.
Remove the pot from the oven after 2.5hrs, check if need further seasoning. Stir in the chopped parsley and mix well.
Done! When it is ready to be served, garnish the dish with sliced spring onion and enjoy it while it is hot!
Still HUNGRY...but I have to resist the temptation!!! I must to resist the temptation!!! I must to resist the temptation!!!