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

Method

1. 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. 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. 3

   Cover and cook in the oven for 1 hour 15 minutes until the pork is tender.

4. 4

   Remove from the oven, stir in the apples, crème fraîche and mustard, then return to the oven uncovered for 15 minutes.

5. 5

   Season to taste and serve with creamy mashed potato.