Riverford Wicked Leeks
Pork and cider casserole recipe image

Print Pork and cider casserole

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


  1. Preheat oven to 120°C/Gas ½. Mix the diced pork with the flour.
  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.
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes