Pork casserole

Pigs have had a tough time lately. Not only has their name been attached to a new strain of influenza, but recent television coverage of caged sows has turned many people away from the enjoyment of a delicious meat.
The pork industry has defended itself by pointing out that the meat we buy comes from grower pigs, which are not raised in cages. The television programme showed sow production, and although the use of sow stalls is certainly misery for the animals, New Zealand is, apparently, ahead of most of the world when it comes to animal welfare.
However, if you are concerned, look for the free-range product. Sadly, it is not available widely, but this should change if there is enough demand. And it's well worth a search, because the taste is markedly superior.
Serves 4
850g lean pork (shoulder or boned chops), ideally free-range
salt and pepper
3 Tbsps plain flour
2 Tbsps vegetable oil
1 medium red onion, peeled, chopped finely
2 carrots, peeled, diced in 1cm cubes
2 celery stalks, peeled, snapped to destring, diced
2 cloves garlic, part-crushed, peeled and chopped
Half tsp Chinese 5-spice powder
Half tsp ground coriander
Half tsp ground fennel seeds
2 star anise
1 cup red wine
1 tin Italian tomatoes, chopped
1 Tbsp Chinese Hoisin sauce
2 bay leaves
Set oven to 180C. Cut pork into 2cm cubes. Trim off fat, chopping it in small pieces and melting it in a frypan. Discard the browned bits.
Season the flour and toss the meat in it, shaking it in a sieve to leave only a fine coating. Brown in batches in the rendered fat and put aside.
Add oil to the pan if needed, add onion, carrot and celery. When they begin to colour add garlic, stir for a minute or so then combine with the pork in a casserole. Heat over an element, then stir in the spices and wine. Reduce a little, then add the tomatoes.
Stir in the Hoisin sauce, add the bay leaves and a little seasoning. Bring to the boil, give a final stir then cook for one hour in the oven, or until the meat is very tender. Adjust the seasoning and serve on plain boiled rice.
Wine match
This dish could be served with a richly textured white, such as viognier, but the red wine, sweet-edged Hoisin and assertive tomatoes in the sauce make a gentle pinot noir a better choice. Wither Hills Pinot Noir 2007 has plenty of the variety's usual cherry and rich plum aromas, with a hint of classic ``forest floor'' in the background. Gentle tannins give it a smoothly enjoyable texture, which is exactly what we need. It sells for around $30.