Hot, thick and hearty, this glorious pork, mushroom and marsala stew makes the ultimate comfort food for a cool Winter evening. Scoop yourself a bowl straight out of the pot, and enjoy with a slice of crusty bread.
1.Coat pork in flour; shake off excess. Heat oil in a large saucepan or flameproof dish over medium high heat; cook pork, in batches, until browned. Remove from pan.
2.Cook shallot, garlic, mushrooms and rosemary in same pan, stirring occasionally, until mushrooms are browned. Add marsala; cook, stirring, 30 seconds.
3.Return pork to pan with stock, the water and paste; bring to the boil. Reduce heat; simmer, covered, for 1¾ hours, stirring occasionally, or until pork is tender. Season to taste.
4.Serve stew sprinkled with parsley.
You can use pork neck or another stewing cut of pork for this dish. Marsala is an Italian fortified wine recognisable by its intense amber colour and complex aroma. It is used in Italian cooking, however, you can also use madeira, port or dry sherry.