Best 5 Wonderful Pork And Cider Casserole Recipes

PORK CASSEROLE WITH APPLES AND CIDER

Steps:

• Preheat the oven to 350°F (177°C).
• In a large ovenproof saucepan over medium heat, warm 1 to 2 tablespoons oil. Working in batches to avoid crowding the meat, add the pork chunks and brown on all sides, about 6 minutes. Transfer the pork to a bowl, cover, and repeat with any remaining pork, adding oil if needed.
• Add the bacon to the pan and cook, stirring as needed, until crisp, about 12 minutes.
• Stir in the onion, celery, and garlic, and cook until the onion is translucent, about 5 minutes.
• Sprinkle the flour over the ingredients in the pan and stir to ensure it's well incorporated into the onion mixture. (If you prefer a thinner sauce, use 1 tablespoon flour; for a thicker sauce, use 2 tablespoons.) Then pour in the cider.
• In a spice bag or a cheesecloth pouch, combine the thyme, bay leaves, cloves, star anise, and cinnamon stick.☞TESTER TIP: The spice bag or cheesecloth isn't essential. It simply makes for easier removal of the spices and herbs later on. If you don't have one, don't worry, just toss the herbs and spices into the pan...just don't forget to retrieve them later.
• Add the vinegar, apple, mustard, maple syrup, and spice mixture to the saucepan. Return the browned pork to the pan, pouring in any cooking juices that accumulated in the bowl, and stir to combine.
• Transfer the casserole to the oven and cook, uncovered, until the pork is very tender, about 90 minutes.
• Remove and discard the spice pouch or cheesecloth and season the casserole with salt and pepper to taste. Let rest for 10 minutes before serving.

NORMANDY PORK WITH APPLES & CIDER

Steps:

• Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
• When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
• Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.

WONDERFUL PORK AND CIDER CASSEROLE

Steps:

• In a oven-proof Dutch oven, combine the cider, fresh garlic (if using), broth, onion, celery, parsley, bay leaf, thyme, salt, paprika and pepper, add in the cubed pork; heat to boiling, reduce heat, simmer partially covered until the pork is tender (about 1 hour).
• Mix the evaporated milk with the egg yolk; stir into the pork mixture.
• On a small plate, work the butter and flour together; whisk into pork mixture in the pot.
• Cook, stirring constantly until thickened.
• Stir in lime juice.
• Heat the oven to 350 degrees.
• Transfer the pork mixture into a 1-1/2 quart baking dish.
• Arrange the sliced apples evenly over the top.
• Sprinkle with cheese.
• Bake for 20-35 minutes, or until the cheese is melted and lightly browned.

BRITISH PORK AND CIDER CASSEROLE RECIPE

Steps:

• Heat the oven to 325 F / 170 C / Gas 3.
• Heat a large flameproof casserole over medium heat. Add half of the butter and heat to foaming. Add half of the cubed pork and fry for 10 minutes until golden and brown, stirring from time to time. Take care not to burn. Remove the cooked pork and repeat with the remaining butter and pork.
• Heat a frying pan until hot and dry fry the bacon until crisp. Remove and set aside. Fry the onion, celery, and shallots in the same pan until slightly soft.
• Place all the vegetables, bacon, and pork in the casserole. Add the cider and stock, bring to a gentle simmer on the stovetop then cover with a tight-fitting lid and place in the heated 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 cornstarch with the water to form a thick paste. Add the paste plus the mustard, tarragon, and crème fraîche to the casserole dish and stir thoroughly.
• Gently cook on the stovetop until the sauce has thickened slightly. Serve. Note: This casserole is flavored with tarragon, a lovely combination with pork, but use the softly flavored French tarragon variety or the dish will be overpowered. You can substitute the tarragon with your favorite herb although, if using stronger herbs, you might want to reduce the quantity, especially if it's sage or rosemary, as these also would overpower the dish.

SLOW-COOKED PORK, CIDER & SAGE HOTPOT

Steps:

• Heat half of the oil in a deep ovenproof frying pan, or flameproof casserole dish, and fry the pork pieces over a medium high heat in batches until seared all over, then transfer to a plate. Add another 1 tbsp oil to the pan, if you need to, while you're cooking the batches. Once all the pork is seared, transfer to a plate and set aside.
• Add another 1 tbsp oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 mins until tender. Add the garlic, fry for a minute, then stir in the flour.
• Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Add the stock, bay leaves and seared pork, then simmer, half-covered with a lid for 1-1½ hrs until the meat is just tender (it will later cook to the point of falling apart in the oven). Can be prepared a day ahead.
• Heat the oven to 200C/180C fan/gas 6. Simmer uncovered for a few minutes to reduce the sauce, if you need to - it shouldn't be too liquid or the potatoes will sink into the sauce. Stir in the parsley, chopped sage, remaining leeks, and the cream, then season well.
• Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hrs until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins before serving.