Creamy cider pork casserole
This dish is ideal for days when you do not want to spend hours in the kitchen - prepare earlier and then cook for a few hours.
This dish is best prepared using higher welfare pork, cubed, labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic.
This is a very nice, rich and creamy dish. It would go well with something to cut through the cream, such as pickled red cabbage.
- 55g butter
- 2 tablespoons oil
- 1.2kg Shoulder of pork, cubed, labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
- 150g thick streaky bacon, chopped roughly
- 1 onion, chopped
- 2 celery sticks, roughly chopped
- 12 shallots, peeled
- 350ml dry cider
- 350ml chicken stock
- 2 tablespoons cornflour
- 3 tablespoons wholegrain mustard
- 1 tablespoon dried tarragon
- 2 tablespoons of ready-made apple sauce
- 125ml crème fraiche
- Heat the oven to 170°C/fan oven 150°C, Gas 3, 325°F.
- Heat a large ovenproof casserole over a medium heat. Add half the butter and 1 tablespoon 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.
- Add the bacon and cook until lightly brown. Remove and keep to one side.
- 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.
- Check from time to time to make sure the liquid hasn't dried out. When cooked remove from the oven.
- Mix the cornflour with 2 tablespoons of 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.
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