Wonderful Pork and Cider Casserole
Cozy up with the rich, hearty flavors of this Wonderful Pork and Cider Casserole, a comforting classic that blends tender pork shoulder with sweet apples, robust vegetables, and the crisp tang of dry cider. Infused with fragrant thyme and bay leaves, this slow-cooked casserole is a true celebration of autumnal flavors, perfect for family dinners or a weekend treat. The dish is elevated with a velvety swirl of crème fraîche, balancing savory and creamy notes for a satisfying finish. Serve it with crusty bread or buttery mashed potatoes to soak up the luscious, cider-infused broth. Easy to make yet deeply flavorful, this casserole is a must-try for lovers of hearty rustic recipes.
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Recipe Information
Ingredients
- 800 grams pork shoulder
- 2 tablespoons plain flour
- 2 tablespoons olive oil
- 2 medium onions
- 3 medium carrots
- 2 cloves garlic cloves
- 500 milliliters dry cider
- 300 milliliters chicken or vegetable stock
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 2 large apples
- 4 tablespoons creme fraiche
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 180°C (350°F).
Cut the pork shoulder into 4–5 cm (1.5–2 inch) chunks. Pat dry with paper towels and toss with the flour, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large, heavy-based casserole dish over medium-high heat. Brown the pork in batches until golden on all sides, then remove and set aside.
Peel and thinly slice the onions and carrots. Mince the garlic.
Add the remaining tablespoon of olive oil to the casserole dish. Reduce the heat to medium and sauté the onions, carrots, and garlic for 5–7 minutes until softened and fragrant.
Pour in the cider, scraping the bottom of the dish to deglaze and lift any flavorful bits. Let it simmer for 1–2 minutes.
Return the browned pork to the casserole dish. Add the stock, thyme sprigs, and bay leaves. Stir well, cover with a lid, and transfer to the preheated oven.
Bake for 1 hour and 30 minutes, stirring once halfway through to ensure even cooking.
While the casserole cooks, core and slice the apples into wedges (about 8 wedges per apple).
After 1 hour and 30 minutes, remove the casserole from the oven and add the apple slices. Stir gently to combine, then return to the oven for another 30 minutes.
Remove the casserole from the oven. Stir in the creme fraiche, then taste and adjust seasonings if necessary.
Serve hot, garnished with additional thyme if desired, and accompanied by crusty bread or mashed potatoes.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 29.2 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1086 mg | 23% | |
*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.
