Pork, apple and cider casserole
You can cut up a piece of pork shoulder for this or use pork shoulder steaks. Dry cider cuts through the richness and gives a lovely light, creamy sauce
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- olive oil
- 1kg pork shoulder , fat trimmed and cut into chunks
- 2onions , sliced
- 1garlic clove , crushed
- 3carrots , chopped
- 3celery sticks , chopped
- 500ml dry cider
- 200ml chicken stock
- 3small eating apples , each cored and cut into 8 wedges
- 25g butter
- 2tbsp Dijon mustard
- 4tbsp double cream
- 1tbsp chopped parsley
- 1tbsp chopped sage
Instructions
Step 1
Heat the oven to 170C/150C fan/gas 3. Heat 1 tbsp of oil in a large casserole dish. Season the pork well then brown all over in batches, removing to a plate as you go.Step 2
Once the pork is cooked, add the onions to the pot and cook for 20 mins until soft and golden. Add the garlic and cook for 1 min, then add the veg and cook, stirring, for a further 5 mins.Step 3
Return the pork to the casserole dish and pour in the cider and stock. Cover and put in the oven for 1hr 30 mins-2 hrs or until the pork is tender.Step 4
Meanwhile fry the apple wedges in the butter until lightly golden. Take the casserole out of the oven and stir in the apples, mustard and cream. Return to the oven for 30 mins. Stir through the herbs just before serving with creamy mash.