Pork and Apple Casserole with Cider and Crispy Sage

Tender, melt in the mouth cubes of succulent pork swathed in a velvety apple cider sauce with cubes of sweet apples, soft leeks, crispy sage leaves and a touch of cream. Whilst this casserole comes together very quickly, it is really worth investing the time to soften and lightly caramelise the vegetables and pork. This helps to introduce the layers of flavours which then develop and intensify during the long, slow cooking process.

This comforting casserole is wonderful served with mashed potatoes, although roast or jacket work well too, as does cooked rice or even lentils. Steamed green vegetables or a salad can also be served alongside.

The combination of pork and apples was my dad’s favourite.

Dad would have loved this casserole and I wish he was here now to enjoy it. However, simply making and eating this dish reminds me of him and definitely adds to my enjoyment of it. I made this particular batch for mum and Ann and Arnold, ready to be transported to Abergele along with many other pots of food, mostly casseroles, ragus and chilli con carne. Luckily this recipe was large enough for us top have a meal from it too!

How to make Pork and Apple Casserole with Leeks, Cider and Crispy Sage

Collect the ingredients together:

• olive oil
• fresh sage leaves
• pork shoulder, in cubes
• onion, peeled and chopped
• sticks celery, trimmed and thinly sliced
• leeks, trimmed, washed well and sliced
• cloves of garlic, peeled and finely chopped or crushed
• plain/all-purpose flour
• apple cider
• chicken stock – homemade, or use a stock cube
• bay leaves
• fine salt, or to taste
• freshly ground black pepper
• crispy, eating apples, peeled, cored and cubed
• sugar (optional and as required)
• double/heavy cream, to taste

To serve:

• potatoes, (mash, roast or jacket) cooked rice or lentils.
• steamed green vegetables or a salad, optional

How to make this delicious casserole:

1. Heat 1 tablespoon olive oil in a cast iron casserole over a moderate temperature and quickly fry the sage leaves, until lightly crispy. Remove from the pan and set aside on kitchen paper to absorb any extra oil.
2. Brown the pork, in batches, in the same pan using the sage flavoured oil. Add more oil, as necessary, and remove the pork from the pan as and when they are browned on both sides. After you have cooked the pork, there should be lots of sticky bits on the base of the pan which will lift off when you add the cider. These sticky bits add lots of flavour.
3. Pour extra oil into the pan, if necessary, and add the chopped onion and celery. Cook for 5 minutes over a moderate heat, until softened and slightly caramelised. Stir from time to time.
4. Add the sliced leek and cook for another 5 minutes, stirring from time to time.
5. Add the garlic and cook for a minute, or until aromatic.
6. Thoroughly stir in the flour and cook, stirring for 1 minute. Pour in the cider and bring to a gentle simmer, stirring and scraping up the sticky bits from the base of the pan.
7. Return the pork to the pan. Add the salt, pepper, bay leaves and stock and bring to a gentle simmer. Cover and cook in a preheated oven for 90 minutes, or cook gently on the hob, lid on, for 90 minutes.
8. After 90 minutes, remove from the oven and stir in the cubed apples. Cook for a further 30 minutes.
9. Stir in the fresh cream, taste and adjust seasoning, adding some sugar and salt and pepper, if necessary. Gently heat through for a further 5 – 10 minutes and serve garnished with crispy sage leaves.
10. Delicious with potatoes, (mash, roast or jacket) cooked rice or even lentils. Serve some green vegetables or a fresh green salad on the side.

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