One-Pot Pork au Vin Recipe | Otway Pork

Ingredients

• ¼ cup plain flour
• 800g Otway Pork neck (Scotch), cut in 4cm pieces
• 1 tablespoon olive oil
• 200g rindless Otway Bacon rashers, cut into 1cm dice
• 8 pickling or small brown onions, peeled
• 2 celery sticks, diced
• 1 large carrot, cut into a 1cm dice
• 3 garlic cloves, sliced
• 1 tablespoon tomato paste
• 1 tablespoon Dijon mustard
• 4-5 sprigs thyme + extra to serve
• 2 cups dry white wine
• 1 cup chicken stock
• 300g small new potatoes, peeled
• 200g button mushrooms