Maple-braised pork with mushrooms

Name: Maple-braised pork with mushrooms
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6
Ingredients: 1.1 kg (2 1/2lb) pork shoulder steaks; 4 medium onions, finely chopped; 1 red chilli, deseeded and finely chopped; 225 g pack shiitake mushrooms, halved if large; 2 tsp. plain flour; 100 mL (3 1/2fl oz) maple syrup; 5 tbsp. red wine vinegar; 150 mL (1/4 pint) hot vegetable stock; 400 g can black-eyed beans, drained and rinsed; 5 tbsp. crème fraîche

This simple pork dish is easy to prepare and takes minimal hands-on time

By The GH Kitchen TeamPublished: 06 February 2007

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Yields:

Prep Time:

20 mins

Cook Time:

2 hrs

Total Time:

2 hrs 20 mins

Ingredients

1.1 kg (2 1/2lb) pork shoulder steaks
4 medium onions, finely chopped
1 red chilli, deseeded and finely chopped
225 g pack shiitake mushrooms, halved if large
2 tsp. plain flour
100 ml (3 1/2fl oz) maple syrup
5 Tbsp. red wine vinegar
150 ml (1/4 pint) hot vegetable stock
400 g can black-eyed beans, drained and rinsed
5 Tbsp. crème fraîche

Directions

1. Step 1
  Preheat the oven to 170ºC (150ºC fan) mark 3. Cut the pork into cubes, slightly larger than bite-size. Fry, in batches, in a 4 litre (7 pint) non-stick, flameproof and ovenproof casserole for 4-5min until golden. Transfer to a plate while you fry the remainder.
2. Step 2
  Reduce the heat under the casserole and stir in the onions and chilli. Fry for 7-10min until the onions are golden and soft. Stir in the mushrooms and fry for a further 5min.
3. Step 3
  Return all the meat to the casserole and stir in the flour. Cook, stirring, for 1-2min, then add the maple syrup, vinegar and stock. Season, bring to the boil, then cover and cook in the oven for 1hr. Stir in the beans and return to the oven for a further 30min.
4. Step 4
  Stir in crème fraîche, then spoon the pork on top of the Roasted Squash

Per Serving:

Calories: 470
Total carbs: 31 g
Sugars: 10 g
Total fat: 19 g
Saturated fat: 9 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time