Pork Burgundy Style Recipe

Pork casserole with bacon, onion and garlic and red wine

2 tablespoons olive oil

500 g pork leg steak, diced

2 bacon rashers, chopped

1 large onion, chopped

1 clove garlic, crushed

1 cup red wine

1 bay leaf

1 teaspoon finely chopped fresh thyme

1 tablespoon finely chopped fresh parsley stalks

1 tablespoon cornflour

1/4 cup water

Preheat oven to 160 C

Heat the oil in a heavy-based pan and brown the pork.

Place in a casserole

Add the bacon, onion and garlic to the pan and cook until the onion is soft

Add the red wine and bring to the boil.

Pour over the pork

Add the bay leaf, thyme and parsley and cover

Place in preheated oven and cook for 1 to 1 and 1/4 hours or until the pork is tender

Mix the cornflour and water and stir into the pork, and cook for a further 10 minutes

Serves 4