Pork and cider casserole
Pork & gammon
Pork and cider casserole
This recipe is low maintenance and all the more delicious for it. Use a good cider with plenty of flavour. 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
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Step 1
Preheat oven to 120°C/Gas ½. Mix the diced pork with the flour.
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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.
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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.
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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.
