Cider Pork Casserole - using higher welfare pork

Cider Pork Casserole - using higher welfare pork
 
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This recipe was uploaded
by RSPCA_ThinkPig

 
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Ingredients

Ingredients
Method
 
  • 55g butter
  • 2 tbsp oil
  • 1.2kg shoulder of higher welfare pork, cubed, which is labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
  • 150g thick streaky bacon, labelled as above, chopped roughly
  • 1 onion, chopped
  • 2 celery sticks, roughly chopped
  • 12 shallots, peeled
  • 350ml dry cider
  • 350ml chicken stock
  • 2 tbsp cornflour
  • 3 tbsp wholegrain mustard
  • 1 tbsp dried tarragon
  • 2 tbsp ready-made applesauce
  • 125ml crème fraiche
Heat the oven to 170°C/fan oven 150°C, Gas 3, 325°F.

Heat a large ovenproof casserole over a medium heat. Add half the butter and 1 tbsp oil, add the pork and cook for 10 minutes until golden and brown, stirring from time to time. You may need to do this in batches if easier. Remove the pork from the pan, wipe the pan and add the remaining butter and oil.

Add the bacon and cook until lightly brown. Remove and keep to one side.

Add the onion, celery and shallots in the same pan and cook until slightly soft. Return the pork and bacon to the pan add the cider and stock, bring to a gentle simmer then cover with a tight fitting lid and place in the preheated 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 cornflour with 2 tbsp water to form a thick paste. Add the paste plus the mustard, tarragon, apple sauce and creme fraiche to the casserole dish and stir thoroughly. Gently cook on the hob until the sauce has thickened slightly. Serve with shredded Savoy cabbage and leeks.

Don't forget to Think Pig: http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.


Cider Pork Casserole - using higher welfare pork

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This recipe was uploaded by RSPCA_ThinkPig

 
 
This dish is ideal for days when you do not want to spend hours in the kitchen – prepare earlier and then cook for a few hours.

One of the RSPCA's Think Pig recipes. More at: http://bit.ly/rspcathinkpig

Preparation Time: 40 minutes

Cooking Time: 2 hours

Serves: 6

Cost per serving: £1.70

Method


Heat the oven to 170°C/fan oven 150°C, Gas 3, 325°F.

Heat a large ovenproof casserole over a medium heat. Add half the butter and 1 tbsp oil, add the pork and cook for 10 minutes until golden and brown, stirring from time to time. You may need to do this in batches if easier. Remove the pork from the pan, wipe the pan and add the remaining butter and oil.

Add the bacon and cook until lightly brown. Remove and keep to one side.

Add the onion, celery and shallots in the same pan and cook until slightly soft. Return the pork and bacon to the pan add the cider and stock, bring to a gentle simmer then cover with a tight fitting lid and place in the preheated 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 cornflour with 2 tbsp water to form a thick paste. Add the paste plus the mustard, tarragon, apple sauce and creme fraiche to the casserole dish and stir thoroughly. Gently cook on the hob until the sauce has thickened slightly. Serve with shredded Savoy cabbage and leeks.

Don't forget to Think Pig: http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.


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