Devon Pork and Cider
Savor the rustic charm of the British countryside with this hearty Devon Pork and Cider recipe! Tender chunks of pork shoulder are slow-cooked with crisp dry cider, sweet apples, smoky bacon, and aromatic herbs like thyme and bay leaves, creating a rich, comforting stew that's as flavorful as it is satisfying. A touch of double cream adds a luxurious finish, while the caramelized onions and garlic add depth to every bite. Perfect for cozy evenings, this dish pairs beautifully with creamy mashed potatoes or a slice of crusty bread to soak up its cider-infused sauce. With minimal prep time and an easy simmering technique, this recipe is a must-try for fans of homestyle cooking and traditional British flavors. Keywords: pork and cider recipe, Devon pork, British pork stew, slow-cooked pork, rustic comfort food.
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Recipe Information
Ingredients
- 800 grams pork shoulder (boneless, diced)
- 500 milliliters dry cider
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 2 apples (peeled, cored, and sliced)
- 100 grams smoked bacon (diced)
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 300 milliliters chicken stock
- 1 teaspoon fresh thyme (leaves only)
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 100 milliliters double cream (optional, for finishing)
Instructions
Heat 1 tablespoon of olive oil and the butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the diced pork shoulder with salt and pepper. Dredge the pork pieces lightly in the flour, shaking off any excess.
Brown the pork in batches, ensuring each piece gets a golden crust. Remove the pork from the pot and set aside.
Add the remaining olive oil to the pot. Sauté the diced bacon until it begins to crisp, about 3-4 minutes.
Add the chopped onion and garlic to the bacon. Cook for about 5 minutes, stirring frequently, until the onions soften and become translucent.
Return the pork to the pot along with any juices that accumulated while it rested. Stir to combine with the bacon and onion mixture.
Pour in the dry cider and chicken stock. Stir well, scraping the bottom of the pot to deglaze and incorporate any browned bits for extra flavor.
Add the thyme leaves, bay leaves, and apples to the pot. Stir gently, ensuring the apples are slightly submerged in the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 1 1/2 hours. Stir occasionally and check that the liquid does not reduce too much. Add a little more chicken stock if needed.
After 1 1/2 hours, remove the lid and taste for seasoning. Adjust with additional salt and pepper as necessary.
To make the dish richer, stir in the double cream (if using). Simmer for another 5 minutes to meld the flavors.
Remove and discard the bay leaves before serving.
Serve hot with creamy mashed potatoes or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 28.1 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1126 mg | 49% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 17.3 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 870 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
