Pork and cider casserole

Pork & gammon

Pork and cider casserole

Name: Pork and cider casserole
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 4

Main Serves 4 2h 40 min

This recipe is low maintenance and all the more delicious for it. Ashridge cider is particularly good here, it has a great depth of flavour; though maybe we're biased as it's made right next door to us in Devon. If you have a turnip or two lying around they work really well in this recipe, though the casserole will be just as good without them.

Ingredients

300g pork, diced
1 tbsp seasoned white flour
2 slices streaky bacon, cut into lardons
2 tbsp sunflower oil
2 medium onions, sliced
2 garlic cloves, finely chopped
1 tbsp Dijon mustard
200ml dry cider
1 bay leaf
sprig thyme
1 tbsp balsamic vinegar
1 tbsp brown sugar
300g turnip, diced

Method

Prep time: 10 min

Cooking time: 2h 30 min

Step 1
Preheat oven to 120°C/Gas ½. Mix the diced pork with the flour.
Step 2
Heat the oil in a heavy casserole pan over the hob and evenly brown the pork and bacon all over. Remove them from the pan using a slotted spoon.
Step 3
Turn down the heat and soften the onions for 10 minutes. Add the garlic and cook for a further 2 minutes. Return the meat to the pan and add the mustard, cider, herbs, vinegar, sugar and turnips if you have them.
Step 4
Bring the whole thing to a simmer, transfer to the oven or a slow cooker and cook gently on a very low heat until the meat and turnips are tender.