Pork And Bacon Casserole With Prunes - cooking recipe

Ingredients

1/2 lb shallots, peeled
3 tbsp olive oil
1 1/2 lb boneless leg of pork, cubed
2 cloves garlic, peeled and chopped
6 strips unsmoked back bacon, chopped
1/2 lb white mushrooms, halved
1 tbsp fresh thyme leaves
1/2 lb dried prunes
3 cups pork or beef stock
6 tbsp Madeira wine
1 tbsp cornstarch, mixed with a little water into a paste
2/3 cup heavy cream
None None chopped parsley, to serve

Preparation

Add the oil to a large flameproof casserole dish or pan and cook the shallots 5 mins. Add pork and cook 5 mins. Add garlic, bacon and mushrooms and cook 5 mins. Add thyme, prunes, stock, Madeira and cornstarch and stir until cooking liquids have thickened. Season. Cover and simmer 40-45 mins until pork is tender. Stir in cream and sprinkle with parsley to serve.