Pork Casserole Apple Baby Led Weaning

Ingredients:

• 400g Scotch pork shoulder, diced
• 2 tbsp plain flour
• 3 tbsp olive oil
• 1 medium onion, peeled and finely chopped (about 65g)
• 2 carrots, peeled, topped and tailed and diced (about 170g)
• 1 stick celery, diced (about 50g)
• 1 tsp freshly ground black pepper
• 300mls hot vegetable stock/pork stock (made using low salt baby stock cubes, or homemade)
• 1 Bramley apple, peeled, cored and sliced

Method:

1. Preheat the oven to 180C/fan 160/gas mark 4. 
2. Toss the pork in the flour. 
3. Heat the oil in a frying pan over a medium heat and fry the meat until lightly browned, in batches if your pan is crowded.
4. Transfer to a casserole dish (with a fitted lid). 
5. Fry the onion, carrots and celery in the pan for 5 minutes until soft. 
6. Add to the casserole dish along with the rest of the ingredients. 
7. Oven bake for 1 hour with the lid on until the pork is tender and the sauce has thickened. (If you’re weaning with puree, simply blitz the casserole in a food processor with the blade attachment or use a stick blender. 
8. Portion into ice cube trays, freeze and then once frozen transfer into freezer bags).

recipe and image: recipesfromanormalmum