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Pork and apple casserole

pork and apple cooked in cider

10w ago


400g pork shoulder, diced

2 tbsp plain flour

3 tbsp olive oil

1 medium onion, peeled and finely chopped (about 65g)

2 carrots, peeled, topped and tailed and diced (about 170g)

4 mushrooms quartered

1 tsp freshly ground black pepper

700ml cider or apple juice

1 apple, peeled, cored and sliced


Preheat the oven to 180C/fan 160/gas mark 4. Toss the pork in the flour. Heat the oil in a frying pan over a medium heat and fry the meat until lightly browned, in batches if your pan is crowded. Transfer to a casserole dish (with a fitted lid). Fry the onion, carrots and mushroom in the pan for 5 minutes until soft. Add to the casserole dish along with the rest of the ingredients. Oven bake for 1 hour with the lid on until the pork is tender and the sauce has thickened. Serve with mash potatoes

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