Petitechef asked on Amuse Bouche for an easy-to-cook pork casserole thyat would “feed a multitude”. Now I love pork with strong spicy and herby flavours, so this recipe does me fine.

2 tbsp olive oil
1 medium onion, chopped fine
2 cloves garlic, chopped (optional)
1 tsp crushed coriander seeds
6 crushed juniper berries
750g diced pork (chunky)
3 bay leaves
1/2 bottle cheapo white wine, Chardonnay or Sauvignon Blanc preferred
sea salt & black pepper to season
240 ml single cream (optional)

You can cook this on top of the stove in a lidded pot or in a 200° pre-heated oven.
In a large frying pan heat the oil, add the onions, garlic, coriander, juniper and fry till the onions change colour. Add the pork and brown it for a few minutes, turning all the while. Transfer to cooking pot.
Deglaze the frying pan with a little wine and add to pot. Stir in and add rest of wine, bay leaves, season to taste and cook until pork is tender.
OPTIONAL: Take off lid. If cooking on top of stove turn up the heat and add the cream. Cook till cream bubbles. If cooking in oven, return part of contents to frying pan, flood with cream and cook on high heat until cream bubbles. Return to cooking pot and stir in.
Serve with al dente green beans, fennel braised in stock, jacket spuds, a nice basil/olive oil mash or good old plain boiled rice.

Quantities are easily scaled up.