Pork and Cider Casserole with Sage
Ingredients
- 700 g pork shoulder, diced
- 400 ml dry cider
- 200 ml chicken stock
- 2 eating apples, cored and sliced
- 300 g leeks, sliced
- 150 ml crème fraîche
- 10 g fresh sage leaves
- 2 tbsp sunflower oil
- 1 tbsp wholegrain mustard
Nutrition (per serving)
- Calories
- 624 kcal
- Protein
- 37 g
- Carbohydrate
- 15.2 g
- of which sugars
- 13.4 g
- Fat
- 42.7 g
- of which saturates
- 16.9 g
- Fibre
- 3.9 g
- Salt
- 0.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 160°C. Heat oil in a casserole dish, season and brown the pork in batches over high heat, then set aside.
- 2
Reduce heat and gently fry the leeks for 4 minutes. Return the pork, pour over the cider and stock, add the sage and bring to a simmer.
- 3
Cover and cook in the oven for 1 hour 15 minutes until the pork is tender.
- 4
Remove from the oven, stir in the apples, crème fraîche and mustard, then return to the oven uncovered for 15 minutes.
- 5
Season to taste and serve with creamy mashed potato.
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