This is actually an old recipe but Mira insisted that we should eat that “chicken” (she calls all meat chicken) we ate on the floor in front of the fireplace because Freddie should get the opportunity to try it. She is so sweet and how can you resist that request?!

500 grams 1 lbs. Boneless pork shops

1 can of Tomato sauce

1 tablespoon Tomato pure

1 tablespoon Balsamic Vinegar

1 tablespoon soy sauce (gluten-free)

1 tablespoon Better than bullion (I used kalvfond, a Swedish brand)

Chopped mushrooms

Fennel

Fresh Thyme

Fresh Tarragon

1 Liter of water (or more depending on for how long you will keep the casserole in the oven)

Salt and Pepper

How to: Chop the pork into smaller pieces and fry them in a frying pan and season with salt and pepper. Chop the mushrooms and the fennel and mix them with the pork and the rest of the ingredients and let it come to a boil. I let the stew simmer for 2 1/2 hours but the longer you let it cook the more tender the meat will be. Just make sure you check in on it as you may have to add some water if it is getting too dry.

I served this with roasted vegetables form myself and Freddie and the kids got rice and a green salad.