One-Pot Pork au Vin
Slow-braised to rich, comforting perfection, this pork au vin delivers deep savoury flavour with every spoonful.
Tender pork gently simmers in a silky wine-infused sauce layered with aromatic herbs, caramelised pan juices and subtle smoky notes, creating a stew that’s warming yet elegant.
Earthy undertones and a delicate tang from the braising liquid balance the dish beautifully, while the slow cooking brings everything together into a hearty, melt-in-your-mouth finish that’s perfect for cosy dinners and relaxed entertaining
Ingredients
- ¼ cup plain flour
- 800g Otway Pork neck (Scotch), cut in 4cm pieces
- 1 tablespoon olive oil
- 200g rindless Otway Bacon rashers, cut into 1cm dice
- 8 pickling or small brown onions, peeled
- 2 celery sticks, diced
- 1 large carrot, cut into a 1cm dice
- 3 garlic cloves, sliced
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 4-5 sprigs thyme + extra to serve
- 2 cups dry white wine
- 1 cup chicken stock
- 300g small new potatoes, peeled
- 200g button mushrooms
Method
Place flour into a snap-lock bag. Season with salt and pepper. Add pork, seal and shake to lightly coat.
Heat oil in a large casserole pan or deep heavy-based frying pan over medium-high heat.
Add bacon and cook, stirring often, for 4-5 minutes until golden and crispy. Remove with slotted spoon to a plate lined with paper towel.
Add pork, in batches, to the pan and cook, turning often, over medium-high heat for 3-4 minutes or until evenly browned. Transfer to a plate and set aside.
Reduce heat to medium. Add onions, celery, carrot and garlic to pan. Cook, stirring often, for 5 minutes or until onions soften.
Stir in tomato paste, mustard and thyme. Cook for 1 minute. Stir in wine and stock to pan. Cover and bring to boil over medium heat.
Return pork to the pan, reduce heat and simmer for 45 minutes. Add potatoes and mushrooms. Cook for a further 30 minutes or until pork is tender and potatoes are cooked.
Sprinkle with extra thyme. Serve with crusty bread, if liked.
