Normandy Pork

Serves 4-6

Made using the Lakeland 26cm Cast Iron Casserole with Lid, however view our full range of casserole dishes here.


For the topping

  • Sunflower or vegetable oil, for greasing
  • 1 litre vegetable stock
  • 200g quick-cook polenta
  • 50g Parmesan cheese, finely grated
  • 2 tbsp fresh sage, finely chopped
  • Salt and freshly ground black pepper

For the pork

  • 900g shoulder of pork, cut into large cubes
  • Salt and freshly ground black pepper
  • 3 tbsp vegetable oil
  • 2 onions, roughly chopped
  • 2 sticks celery, roughly chopped
  • 250g bacon lardons
  • 300ml dry cider
  • 300ml chicken stock or water
  • 2 tbsp cornflour
  • 4 tbsp creme
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh tarragon, finely chopped


  1. Grease a 2lb loaf tin and line with baking parchment. Pour the stock into a large saucepan and bring to the boil. Slowly add the polenta, a little at a time, until completely absorbed. Turn down the heat and stir continuously for 4-5 minutes.
  2. Remove the pan from the heat and stir in most of the Parmesan and the sage. Season generously and transfer to the prepared tin. Leave to cool, then place in the fridge until firm and set.
  3. Preheat the oven to 180°C/Gas 4. Season the pork. Heat 1 tbsp of the oil in the casserole dish. Add half the pork and fry for about 5 minutes, or until well browned. Remove from the casserole with a slotted spoon and set aside. Heat another tbsp oil, brown the remaining pork and set aside.
  4. Heat the last tbsp oil. Add the onions, celery and bacon and gently cook for about 10 minutes, or until the vegetables are starting to brown. Pour over the cider and stock, add the browned pork and bring to the boil. Cover and cook in the oven for 2 hours, or until very tender.
  5. Mix the cornflour with a little water to form a paste. Place the casserole on a low heat on the hob and remove the lid. Add the cornflour and stir until slightly thickened. Add the creme , mustard and tarragon, stir well and check the seasoning. Turn the oven up to 200°C/Gas 6.
  6. Remove the polenta from the tin and cut into 12 thick slices. Arrange neatly in a circle over the top of the pork, sprinkle with the remaining Parmesan and return to the oven without a lid. Cook for 25-30 minutes, or until bubbling and the polenta is lightly browned. Serve immediately.