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1
Heat the oil in a casserole dish or heavy-based saucepan. Add in the pork and fry, stirring, until golden brown.
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2
Remove the pork and place in a colander to drain.
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3
Add the carrot, onion, leek, celeriac and garlic to the casserole dish and fry gently, stirring often, for 5 minutes.
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4
Transfer the fried vegetables to the colander with the pork.
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5
Pour the white wine into the casserole dish, bring to the boil and cook briskly for 1 minute.
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6
Return the pork and vegetables to the casserole dish and add in the stock, which should just cover the pork and vegetables.
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7
Add in the mustard, thyme, bay leaf and cloves and stir to blend in the mustard. Season with a little salt and freshly ground pepper.
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8
Bring to the boil, reduce the heat and simmer for 1 to 1 and a half hours until the pork is tender.
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9
Drain the pork and vegetables, reserving the gravy.
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10
Strain the gravy into a clean saucepan and bring to the boil. Cook briskly until reduced to a sauce consistency. Blend with a hand blender until smooth.
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11
Separate the pork out, discarding the vegetables and herbs. Add the pork to the blended sauce and gently heat through.
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12
Check the seasoning adding in 2 more teaspoons of mustard if you wish to make the flavour stronger.
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13
Gently heat through and serve with mashed potato.
