Pork, Cider and Apple Casserole
A deliciously creamy pork casserole full of apple chunks. Serve with roasties and cabbage you’re winning when it comes to dinner comfort levels!
Equipment
- 1 large casserole pot with lid
- 2 chef's knives one for meat and one for veg
- 2 chopping boards
- 1 Spatula
- 1 Measuring spoons
- 1 Measuring Jug
- 1 Peeler
- 1 bowl
Ingredients
- 500 g pork shoulder
- 1 onion
- 3 apples
- 3 tbsp plain flour
- 300 ml cider
- olive oil
- salt and pepper
- 300 ml chicken stock
- 3 carrots
- 1 tbsp sage leaves
- 2 tbsp double cream
- 1 tbsp dijon mustard
Instructions
- Fry off your pork chunks in your casserole pot, not forgetting to season well. Once almost cooked, remove from the pan and leave aside in a bowl.
- Fry the onion chunks in the same casserole pan until soft. Add the pork back in with the carrot chunks. Fry for 5 minutes.
- Add the flour and stir until well-coated. Pour in your cider to create a thick sauce. This should thicken quite quickly so keep stirring. Add the chicken stock and bring to the boil. Add the chopped sage and season. Place the lid on the pan and cook in a low oven (140 degrees) for 1 hour.
- Give the casserole a good stir. Add the apple chunks, the cream and the mustard. Bring to the boil again and place back in the oven for 30 minutes or until pork is soft and tender. Serve with roasties and cabbage (or however you prefer!)