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Recipes

Pork, apple and cider casserole

Prep time 20 minutes Cook time 1 hour 30 minutes

Serves 4 people
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Ingredients

  • •
    1 kg diced pork scotch fillet
  • •
    1/3 cup plain flour
  • •
    2 tablespoons olive oil
  • •
    1 brown onion, diced
  • •
    3 celery sticks, diced
  • •
    180g Australian rindless bacon rashers, diced
  • •
    2 tablespoons Dijon mustard
  • •
    320ml bottle apple cider
  • •
    1 ½ cups chicken stock
  • •
    2 Granny Smith apples, quartered, cored and cut into thick wedges
  • •
    1 small bunch fresh sage extra
  • •
    1 tablespoon olive oil
  • •
    crème fraiche or sour cream and crusty bread, to serve

Method

  1. 1.
    Preheat oven to 180°C/160°C fan-forced. Place flour onto a plate and season with salt and pepper. Lightly dust pork with flour, shaking off excess.
  2. 2.
    Heat 1 tablespoon oil in a large non-stick oven-proof casserole pan over a medium-high heat. Cook pork, in batches, for 4-5 minutes until browned on all sides (add more oil if required between the batches). Transfer pork to a bowl.
  3. 3.
    Add onion, celery and bacon to the pan. Cook, stirring often, over medium heat for 4-5 minutes or until onion is softened. Stir in mustard, apple cider and stock. Cover and bring mixture to the boil. Remove from heat.
  4. 4.
    Add apples and pork to pan. Stir until combined. Add 3 sprigs of sage, cover and place in oven. Cook for 1 hour 15 minutes or until pork is tender. Season to taste.
  5. 5.
    Just before serving, heat 1 tablespoon extra oil in a small frying pan over medium heat. Add the remaining sage leaves and cook for 30 seconds or until crisp. Transfer to a plate lined with paper towel.
  6. 6.
    Sprinkle casserole with fried sage leaves and serve with crème fraiche or sour cream and crusty bread.