Pork and cider casserole

    1 hour 45 min

    A lovely alternative to stews for cold days. The cider and creme fraiche turn into a delicious, creamy sauce.


    Yorkshire, England, UK
    23 people made this

    Serves: 4 

    • 3 tablespoons cornflour
    • salt to taste
    • 2 teaspoons garlic powder or granules
    • 500g shoulder pork or pork with some fat running through
    • 2 tablespoons cooking oil
    • 2 large onions, chopped
    • 4 large carrots, chopped
    • 1 large leek, chopped
    • 1 small turnip or swede, chopped
    • 500ml dry cider
    • 500ml water
    • 200g creme fraiche
    • 100g cooked lentils

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Place cornflour, salt and garlic into a dish. Cube pork and add to the flour mix. Stir well.
    2. Heat oil in a large pan and add the meat, fry until browned, about 3 minutes. Add onion to pan and fry for further 2 minutes.
    3. Remove pan from heat. Add carrots, leek, turnip, cider and water and bring the pan to the boil. Add salt to desired taste.
    4. Once boiling, turn down the heat and simmer for a good 45 minutes. Some of the liquid will have reduced; this is fine. Don't add anymore.
    5. Stir in creme fraiche and lentils. Cook on medium heat for another 10 to 15 minutes and serve.

    Serving suggestion

    Mash potatoes are a family favourite with this recipe for me.

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