Pork and mushroom casserole with gremolata

Method

• Step 1
  Preheat oven to 180C/160C fan-forced.
• Step 2
  Place flour in a snap-lock bag. Season with pepper. Add pork. Seal bag. Shake to coat. Heat ½ the oil in a large, flameproof casserole dish over high heat. Cook pork, in batches, for 5 minutes or until browned, adding more oil if needed. Transfer to a plate.
• Step 3
  Heat remaining oil in dish over medium-high heat. Add onion, celery, garlic, mushroom, rosemary, sage and 1/2 the thyme. Cook, stirring, for 8 to 10 minutes or until mushroom is browned.
• Step 4
  Add the stock and 1 1/2 cups water. Bring to the boil. Return pork to dish. Cover. Transfer to oven. Bake for 1 hour 20 minutes or until pork is tender.
• Step 5
  Meanwhile, cook barley following packet directions. Drain well. Cover to keep warm.
• Step 6
  Uncover casserole dish. Bake for a further 15 minutes or until sauce thickens. Season with pepper. Combine parsley, lemon zest and remaining thyme in a bowl. Spoon pork mixture over barley. Sprinkle with gremolata and serve with broccolini.