WONDERFUL PORK AND CIDER CASSEROLE
Make and share this Wonderful Pork and Cider Casserole recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a oven-proof Dutch oven, combine the cider, fresh garlic (if using), broth, onion, celery, parsley, bay leaf, thyme, salt, paprika and pepper, add in the cubed pork; heat to boiling, reduce heat, simmer partially covered until the pork is tender (about 1 hour).
- Mix the evaporated milk with the egg yolk; stir into the pork mixture.
- On a small plate, work the butter and flour together; whisk into pork mixture in the pot.
- Cook, stirring constantly until thickened.
- Stir in lime juice.
- Heat the oven to 350 degrees.
- Transfer the pork mixture into a 1-1/2 quart baking dish.
- Arrange the sliced apples evenly over the top.
- Sprinkle with cheese.
- Bake for 20-35 minutes, or until the cheese is melted and lightly browned.
PORK AND CIDER CASSEROLE
This is a brilliant 'no cook' slow cooker recipe! Lovely and warming and brilliant served with mash and seasonal veggies!
Categories Evening meal
Time 7h5m
Number Of Ingredients 10
Steps:
- Add all of the no cook bag ingredients to a bag and seal.
- Place the freezer bag flat in the freezer.
- Remove from the freezer and leave to defrost. Once defrosted, add everything to a slow cooker and cook for 4 hours on high or 8 hours on low, i recommend cooking on low if you can. Once cooked, stir in the creme fraiche before serving.
Nutrition Facts : Calories 454kcal, Carbohydrate 23.8g, Fat 20.0g, Fiber 6.3g, Protein 38.9g, SaturatedFat 4.5g, Sodium 1,208mg, Sugar 6.4g
PORK AND CIDER CASSEROLE
Pork and Cider Casserole : Much like a Normandy casserole, we've used apples and cider in this creamy stew, but replaced the more commonly used chicken with juicy pork shoulder.
Categories American comfort food weeknight meals
Time 1h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C (160°C fan) mark 4. Heat 2tsp oil in a large casserole dish (that has a lid) over medium-high heat. Add the pork, in batches, and brown all over. Remove each batch to a plate with a slotted spoon; set aside.
- Reduce heat to medium and add remaining 1tsp oil to casserole. Add shallots, pancetta and apple wedges and cook for 10min, until apples are tender. Add garlic and cook for 1min.
- Add the flour, stirring so everything is coated. Stir in the mustard, cider, stock and some seasoning. Increase heat to high and bring to the boil, then return pork (and any juices from the plate) to the casserole, cover with the lid and transfer to the oven. Cook for 30min, until the pork is cooked through and the sauce thickened.
- Uncover, stir in crème fraîche and check seasoning. Add the kale, stir and return to the oven, uncovered, for 5min until the kale has wilted. Sprinkle over the chopped tarragon and serve with mash, if you like.
Nutrition Facts : Calories 413 calories
SLOW-COOKED PORK, CIDER & SAGE HOTPOT
Warm up as the cold nights set in with this glorious hotpot, with slow-cooked pork cooked in cider and sage. It's topped with a crispy layer of potatoes
Provided by Anna Glover
Categories Dinner, Main course
Time 3h40m
Number Of Ingredients 14
Steps:
- Heat half of the oil in a deep ovenproof frying pan, or flameproof casserole dish, and fry the pork pieces over a medium high heat in batches until seared all over, then transfer to a plate. Add another 1 tbsp oil to the pan, if you need to, while you're cooking the batches. Once all the pork is seared, transfer to a plate and set aside.
- Add another 1 tbsp oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 mins until tender. Add the garlic, fry for a minute, then stir in the flour.
- Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Add the stock, bay leaves and seared pork, then simmer, half-covered with a lid for 1-1½ hrs until the meat is just tender (it will later cook to the point of falling apart in the oven). Can be prepared a day ahead.
- Heat the oven to 200C/180C fan/gas 6. Simmer uncovered for a few minutes to reduce the sauce, if you need to - it shouldn't be too liquid or the potatoes will sink into the sauce. Stir in the parsley, chopped sage, remaining leeks, and the cream, then season well.
- Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hrs until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 644 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 13 grams sugar, Fiber 80 grams fiber, Protein 35 grams protein, Sodium 0.6 milligram of sodium
NORMANDY PORK WITH APPLES & CIDER
True comfort food for chilly winter evenings, this slow-cooker recipe combines meltingly tender pork, smoked bacon and cider
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 8h50m
Number Of Ingredients 15
Steps:
- Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
- When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
- Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.
Nutrition Facts : Calories 594 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium
PORK CHOPS WITH HARD CIDER
Don't let these odd ingredients scare you off. This is fabulous! Certainly a favorite in my family.
Provided by marg
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h27m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium heat. Rub each pork chop on both sides with halved garlic. Add 2 pork chops to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to a 4-quart casserole dish. Repeat with remaining 2 pork chops.
- Heat remaining 1 tablespoon oil in the same skillet. Add onion; cook and stir until softened, about 5 minutes. Add to pork chops in the casserole dish. Spread rice and apples on top.
- Combine chicken broth, hard cider, cloves, bay leaf, salt, and black pepper in a 1-quart saucepan; bring to a boil. Pour broth mixture over apples in the casserole dish. Cover with aluminum foil.
- Bake in the preheated oven until an instant-read thermometer inserted into the pork chops reads 145 degrees F (63 degrees C), about 45 minutes.
Nutrition Facts : Calories 554.1 calories, Carbohydrate 52.6 g, Cholesterol 87.5 mg, Fat 18.9 g, Fiber 3 g, Protein 38.9 g, SaturatedFat 5.7 g, Sodium 97.2 mg, Sugar 10.8 g
APPLE JACK PULLED PORK BUNS
We're using apple juice and whiskey to produce one of my favorite versions of pulled pork. Which, by the way, we're not pulling it, it's more like smashing. Speaking of smash, the name comes from the fact that this was originally made with Jack Daniels®, but you can use any whiskey you want, like I did, or not at all. This is served with a very mustardy and acidic slaw specifically made to pair with the sweet pork.
Provided by Chef John
Categories Pulled Pork
Time 10h45m
Yield 8
Number Of Ingredients 21
Steps:
- Cut pork shoulder into 2-inch chunks. Transfer to a stew pot. Add onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in bourbon whiskey, apple cider vinegar, and apple juice. Stir to combine.
- Place over high heat and bring to a simmer; stir and reduce heat to low. Cover and let simmer until meat is fork-tender, about 2 hours.
- Use a spider strainer to transfer meat mixture to a bowl and set aside.
- Turn heat back to medium-high and reduce cooking liquid to about 75%, skimming the fat off of the top if desired.
- Reduce heat to low, stir in reserved pork, and use a potato masher to break pork into smaller pieces. Cook over low heat, stirring occasionally, to heat through and make sure pork absorbs sauce, 2 to 4 minutes. Taste and adjust seasoning if needed.
- For best results, refrigerate for 8 hours, or overnight.
- Meanwhile, combine cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw in a large bowl. Mix very well. Refrigerate for at least 1 hour, or up to 12 hours.
- Reheat pork the next day over medium heat, stirring often. Stir in chopped chives.
- Mix mustard slaw well and drain off any excess moisture. Serve pork with mustard slaw on sesame seed buns.
Nutrition Facts : Calories 530.1 calories, Carbohydrate 42.2 g, Cholesterol 89.2 mg, Fat 23.3 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 7.2 g, Sodium 1172 mg
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NORMANDY-STYLE PORK AND CIDER CASSEROLE RECIPE
From deliciousmagazine.co.uk
Servings 6Total Time 3 hrs 5 minsCategory Stews, Casseroles, Pot-Roasts And Slow-RoastsCalories 425 per serving
- Heat a glug of oil in a large pan. Add the pork in 2-3 batches and brown for 6-8 minutes per batch, transferring with a slotted spoon to a plate. Add the whole shallots and cook for 2-3 minutes until browned, then transfer to a plate.
- Meanwhile, fry the bacon in a large flameproof casserole with a splash of oil for 4-5 minutes until crisp, then scoop out with a slotted spoon and set aside. Put the onion and celery in the casserole with the butter, then cook for 6-8 minutes over a medium-high heat until softened.
- Add the pork, bacon, 300ml cider and stock, bring to the boil, then turn down the heat. Partially cover the casserole, then simmer gently for 1 hour. Add the shallots, then cook for another 1-1½ hours until the pork is tender (see make ahead).
- Mix the cornflour in a small bowl with the 1 tbsp cider, add to the casserole and cook for 5 minutes, stirring, to thicken the sauce. Stir in the crème fraîche, mustard and most of the tarragon, then season and add a splash more cider. Serve scattered with the remaining tarragon with crusty bread and potatoes or rice.
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