Pork and cider casserole

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Pork & gammon

Pork and cider casserole

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.


  • 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


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.

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