Wonderful Pork And Cider Casserole Recipes

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BRITISH PORK AND CIDER CASSEROLE RECIPE



British Pork and Cider Casserole Recipe image

Always a winning combination, this recipe for British pork and cider makes a hearty and a tasty casserole dish that is perfect for lunch or supper.

Provided by Elaine Lemm

Categories     Dinner     Entree

Time 2h40m

Yield 6

Number Of Ingredients 13

2 ounces/55 g butter
42 ounces/1.2k g pork shoulder (cut into large cubes)
7 ounces/200 g bacon (thick-cut, roughly chopped)
1 onion (roughly chopped)
2 celery ribs (roughly chopped)
12 shallots (peeled and left whole)
12 ounces/350 ml dry cider (use apple juice for a non-alcoholic version)
12 ounces/350 ml chicken stock
2 tablespoons cornstarch
2 tablespoons water
3 tablespoons wholegrain mustard
3 tablespoons French tarragon leaves (chopped)
4 ounces/125 ml creme fraiche (or sour cream if not available)

Steps:

  • Heat the oven to 325 F / 170 C / Gas 3.
  • Heat a large flameproof casserole over medium heat. Add half of the butter and heat to foaming. Add half of the cubed pork and fry for 10 minutes until golden and brown, stirring from time to time. Take care not to burn. Remove the cooked pork and repeat with the remaining butter and pork.
  • Heat a frying pan until hot and dry fry the bacon until crisp. Remove and set aside. Fry the onion, celery, and shallots in the same pan until slightly soft.
  • Place all the vegetables, bacon, and pork in the casserole. Add the cider and stock, bring to a gentle simmer on the stovetop then cover with a tight-fitting lid and place in the heated oven. Cook for 2 hours or until the pork is tender. Check from time to time to make sure the liquid hasn't dried out. When cooked, remove from the oven.
  • Mix the cornstarch with the water to form a thick paste. Add the paste plus the mustard, tarragon, and crème fraîche to the casserole dish and stir thoroughly.
  • Gently cook on the stovetop until the sauce has thickened slightly. Serve. Note: This casserole is flavored with tarragon, a lovely combination with pork, but use the softly flavored French tarragon variety or the dish will be overpowered. You can substitute the tarragon with your favorite herb although, if using stronger herbs, you might want to reduce the quantity, especially if it's sage or rosemary, as these also would overpower the dish.

Nutrition Facts : Calories 1022 kcal, Carbohydrate 26 g, Cholesterol 259 mg, Fiber 4 g, Protein 62 g, SaturatedFat 30 g, Sodium 923 mg, Sugar 13 g, Fat 71 g, ServingSize 6 servings, UnsaturatedFat 0 g

WONDERFUL PORK AND CIDER CASSEROLE



Wonderful Pork and Cider Casserole image

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

2 lbs boneless pork, cut into 1 inch cubes
1 -2 tablespoon fresh minced garlic
2 cups apple cider (apple cider is best to use) or 2 cups apple juice (apple cider is best to use)
1 (10 3/4 ounce) can chicken broth
1 large onion, chopped
2 -3 stalks celery, chopped
3 tablespoons fresh parsley, chopped
1 bay leaf
2 -3 teaspoons dried thyme
salt and pepper
1/4 teaspoon paprika, to taste
1/2 cup evaporated milk
1 egg yolk
3 -4 tablespoons butter, softened
3 tablespoons flour
1 tablespoon lime juice
2 apples, peeled, cored and thinly sliced (macintosh is good)
2 -3 cups shredded sharp cheddar cheese

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.

NORMANDY PORK WITH APPLES & CIDER



Normandy pork with apples & cider image

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

2 tbsp rapeseed oil or olive oil
600g pork shoulder or pork cheeks, fat and sinew trimmed, cut into chunky pieces
1 large onion, chopped
2 carrots, cut into chunky pieces
2 celery sticks, cut into chunky pieces
200g pack smoked bacon lardons
250ml dry cider (or use 100ml apple juice mixed with 3 tbsp cider vinegar and 100ml water)
2 eating apples (we used Braeburn), cored and cut into chunky pieces
1 chicken stock cube
1 bay leaf
3-4 thyme sprigs, plus extra to serve (optional)
140g crème fraîche
1-2 tbsp Dijon mustard, plus extra to serve (optional)
1-2 tsp cornflour, optional
mashed potato and greens, to serve

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

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