What you’ll need
1 brown onion
3 cloves garlic crushed
400g can diced tomatoes
½ cup chicken stock
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 teaspoon sweet paprika
1 tablespoons Dijon mustard
½ cup red wine vinegar
1.2 kg pork scotch fillet
For the dumplings
2 cups The Healthy Baker Self Raising Flour
60g butter, cut into cubes
½ cup grated vintage cheddar
¾ cup milk
Preheat oven to 160°C/140°C fan-forced.
Combine onion, garlic, tomatoes, stock, sugar, Worchestershire sauce, paprika, mustard and vinegar in a large oven-proof casserole dish.
Add pork, spoon over cooking ingredients and cover tightly.
Bake for 3 hours or until very tender. Season to taste with salt and freshly ground black pepper.
Remove pork from dish and set aside in a warm place while you make the dumplings.
For the dumplings: place flour and butter in a large bowl.
Using fingertips, rub the butter into the flour until mixture resembles breadcrumbs. Stir in the cheese.
Make a well in centre of flour mixture and stir in enough milk to make a soft, sticky dough. Add a little more milk if necessary.
Increase oven heat to 200°C/180°C fan-forced. Using floured hands, roll dough into 16 dumplings about the size of a walnut.
Arrange dumpling, about 3cm apart, on top of cooking liquid left in the casserole.
Bake, uncovered for 15-20 minutes or until dumplings are fluffy and cooked through.
While the dumplings are cooking, transfer pork to a clean chopping board.
Pull into large shreds using 2 forks. Serve with cheese dumplings.
