Cider Pork Casserole

Name: Cider Pork Casserole
Prep time: 35 min
Cook time: 120 min
Total time: 155 min
Cuisine: International
Ingredients: 55g butter; 2 Tbsp. Oil; 1 ½ kg shoulder of pork, cubed; 150g thick streaky bacon, chopped roughly; 1 onion, chopped; 2 celery sticks, roughly chopped; 12 shallots, peeled; 350ml dry cider; 350ml chicken stock; 2 Tbsp cornflour; 3 Tbsp wholegrain mustard; 1 Tbsp dried tarragon; 2 Tbsp ready-made applesauce; 125ml creme fraiche

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Prep: 35 mins

Cook: 120 mins

Main Course

Ingredients

55g butter
2 Tbsp. Oil
1 ½ kg shoulder of pork, cubed
150g thick streaky bacon, chopped roughly
1 onion, chopped
2 celery sticks, roughly chopped
12 shallots, peeled
350ml dry cider
350ml chicken stock
2 Tbsp cornflour
3 Tbsp wholegrain mustard
1 Tbsp dried tarragon
2 Tbsp ready-made applesauce
125ml creme fraiche

Accompaniment

Description

This superb cider pork casserol is even better served with shredded cabbage and leeks

Method

1
1. Heat the oven to 170°C/fan oven 150°C, Gas 3, 325°F.
2. Heat a large ovenproof casserole over a medium heat. Add half the butter and 1 tbsp oil, add the pork and cook for 10 minutes until golden and brown, stirring from time to time. You may need to do this in batches if easier. Remove the pork from the pan, wipe the pan and add the remaining butter and oil.
3. Add the bacon and cook until lightly brown. Remove and keep to one side.
4. Add the onion, celery and shallots in the same pan and cook until slightly soft. Return the pork and bacon to the pan add the cider and stock, bring to a gentle simmer then cover with a tight fitting lid and place in the preheated oven. Cook for 2 hours or until the pork is tender.
5. Check from time to time to make sure the liquid hasn’t dried out. When cooked remove from the oven.
6. Mix the cornflour with 2 tbsp water to form a thick paste. Add the paste plus the mustard, tarragon, apple sauce and creme fraiche to the casserole dish and stir thoroughly. Gently cook on the hob until the sauce has thickened slightly. Serve with shredded Savoy cabbage and leeks.