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Pork and cider one-pot casserole

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Author: Helen Kingscott, Posted: Thursday, 24th August 2017, 08:00

Pork and cider one-pot casserole

A hearty, comforting recipe for an autumn evening.

Ingredients:
2 tbsp olive oil
1kg pork shoulder, diced
2 onions, sliced
2 sticks celery, roughly chopped
3 parsnips, cut into chunks
2 bay leaves
1 tbsp plain flour
330ml bottle of cider
850ml chicken stock
Handful of parsley, chopped

Method:
1. Heat the oven to 180C/160 fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside.

2. Fry the onions, celery and parsnips with the bay leaves for 10 minutes until golden brown.

3. Sprinkle in the flour and stir, then add the pork and juices back to the dish.

4. Add the cider and stock so that it covers the meat and vegetables. Season and bring to a simmer, then cover and put in the oven for 2 hours.

5. The sauce may need to be thickened slightly, then serve with mashed potato and greens or fresh crusty French stick.

Tip: Try this dish out with seasonal vegetables throughout the year, and for those of you who are on the go, try cooking the dish in a slow cooker, which is sure to enhance all the lovely flavours.

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Pork and cider one-pot casserole

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