Pork and Cider is like the grown-up, slightly tangier version of pork and apple. The flavours work perfectly together. This One Pot Pork And Cider Casserole is warming, tangy, creamy and incredibly easy to make.
So, basically what’s going on at the moment is, my liberated le Creuset dish will be returning to its rightful home in a few days. So, I’m casseroling like a crazy person to make the most of it before I have to go out and buy myself a cheaper substandard version!
- 1tbsp Butter
- 600g Diced Pork
- 250g Smoked bacon – Roughly chopped
- 1 Onion – Finely sliced
- 12 Shallots – Peeled
- 5 Large carrots – Peel and roughly chopped
- 500ml Dry cider
- 350ml Chicken stock
- 2tbsp Cornflour
- 2tbsp Water
- 3tbsp Wholegrain mustard
- 2tbsp Tarragon
- 125ml Crème Fraiche
- Pinch salt and pepper
To easily peel your shallots, place them in a large bowl of boiled water and leave for 5 minutes. Remove from water one at a time, chop the top and bottom off and the skin comes away easily.
Preheat the oven to 160 degrees.
Place a large, lidded ovenproof bowl on the hob and melt the butter in it. Add the pork and fry for around 5 minutes until the outside is cooked all over.
I read a recipe for a similar thing when I was planning this. It was all “remove pork and set to one side” “fry bacon, remove and set to one side” “fry onions in a shallow frying pan before setting to one side” you’d need 19 pans and 3000 sides. I never see the point in things like this. I know things all cook at different times, but really, if it’s going to end up in the oven for 2 hours anyway, does an extra 5 minutes in the pan with the pork make that much difference? I’m perhaps a lazy cook, but I can’t see that my One Pot Pork And Cider Casserole would have tasted any less yummy had I used three pans and cooked everything separately!
After that rant…Add the bacon to the pork and fry for a further 5 minutes until the bacon has started to brown.
Add the shallots and onions and fry for a further 2 minutes until they’ve just started to soften.
Place the carrots in the pot and add the cider and chicken stock. Stir well, cover the dish and place in the oven. Leave to bake for 2 hours.
After 2 hours, remove from the oven and uncover.
Mix the cornflour, water, mustard, creme fraiche and tarragon together in a small bowl before tipping into the One Pot Pork and Cider Casserole and stirring in well.
Recover and return to the oven for a further 30 minutes to thicken.
I served our One Pot Pork And Cider Casserole with mashed potatoes and Husband and The Boy ended up dipping some bread in their sauce too.
One Pot Pork and Cider Casserole
- • 1tbsp Butter
- • 600g Diced Pork
- • 250g Smoked bacon – Roughly chopped
- • 1 Onion – Finely sliced
- • 12 Shallots – Peeled
- • 5 Large carrots – Peel and roughly chopped
- • 500ml Dry cider
- • 350ml Chicken stock
- • 2tbsp Cornflour
- • 2tbsp Water
- • 3tbsp Wholegrain mustard
- • 2tbsp Tarragon
- • 125ml Crème Fraiche
- • Pinch salt and pepper
- Preheat the oven to 160 degrees
- Melt the butter in a large, lidded ovenproof dish on the hob
- Add the pork and fry for 5 minutes
- Add the bacon and fry for a further 5 minutes until both pork and bacon are browning
- Place the onions and shallots in the dish and fry for a further 2 minutes
- Add the carrots, cider, stock and salt and pepper
- Stir well, cover and bake in the oven for 2 hours
- After 2 hours have passed, remove and uncover
- In a small bowl mix together the creme fraiche, tarragon, mustard, water and cornflour
- Pour into the casserole and stir well
- Cover and return to the oven for 30 minutes
- Serve with mashed potatoes