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Cider and pork casserole

pork casserole

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When you combine Pork and Cider you get a delicious and satisfying casserole. This recipe is light yet filling and can be enjoyed all year round. This casserole is really simple to make and when you add seasonal vegetables it tastes much better.

You can add more herbs, replace them with others you like or bulk it up with other ingredients. I add a some tarragon as this goes very well with the zing of the mustard and the kick of the cider. If you prefer a non-alcoholic version then swap the cider for apple juice.

Prep time: 40minutes

Cook time: 2 hours

Total time: 2 hours  40minutes

Serves: 6


2oz or 55g of butter

2lb 10oz or 1.2kg of pork shoulder – cubed

1 onion – roughly chopped

12 shallots – peeled and left whole

200g of streaky bacon – roughly chopped

2 sticks of celery – roughly chopped

350ml of dry cider (or apple juice for non alcoholic version)

350ml of chicken stock

2tbsp of water

3tbsp of wholegrain mustard

2tbsp of cornflour

3tbsp tarragon leaves – chopped

125ml of crème fraiche (or sour cream if you prefer)


1) Pre heat the oven to 170*C or gas mark 3. Place a large frying pan over a medium heat and add half the butter until it melts. Add half of the cubed pork and fry gently for 10minutes until brown, stirring occasionally. Remove the pork and repeat with remaining butter and pork.

2)Heat a second frying pan a fry the bacon dry until crispy, remove and set aside.  Fry the celery, shallots and onion in this same pan until soft. Place all your vegetables, pork and bacon into a hot casserole dish. Add the cider (or apple juice) and stock, cover with a lid and place in the oven. Cook for 2 hours or until the pork is tender, when cooked remove from the oven.

3) Mix the cornflour and water to make a thick paste. Add this along with the mustard, tarragon and crème fraich (or soured cream) to the casserole dish and stir thoroughly. When thickened serve immediately.



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