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Pork & swede casserole


  • Heat a layer of oil in a heavy-bottomed casserole (or pot) and brown the pork in 2-3 lots. Remove.
  • Add the garlic and onions to the pot, with a little more oil if needed, and gently sauté the vegies until tender, stirring and scraping the bottom of the pot as you do so.
  • Then return the pork with the flour and gently cook, continually stirring, until well combined.
  • Pour in the wine, stir and cook down a little.
  • Then add the vegies with 2 cups stock, seasonings, the rosemary and bay leaves. Stir well, cover and gently cook for about 1½-2 hours until the pork is tender, adding more stock if needed.
  • Serve on a bed of mash or steamed rice.


  • 1 kg cubed shoulder of pork
  • 2 garlic cloves, crushed
  • olive oil
  • 2 large onions, chopped
  • 2 tbsp plain flour
  • 1 cup dry white wine
  • 2 swedes, cut into chunks
  • 3 medium carrots, cut into chunks
  • 2+ cups chicken stock
  • sea salt & freshly ground pepper
  • leaves from a large rosemary sprig
  • 2 bay leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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