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Photograph of Pork and Apple Casserole with Cider and Crispy Sage

Pork and Apple Casserole with Cider and Crispy Sage

Tender, melt in the mouth cubes of succulent pork are 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.

Serves 4 - 6

Course Main Course
Cuisine British
Keyword apple cider, Apples, pork, sage
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Author Susan

Ingredients

  • 2 – 3 tablespoons olive oil, as required
  • 10 – 15 fresh sage leaves
  • 1kg pork shoulder, in cubes
  • 150g/1 onion, peeled and chopped
  • 75g/2 sticks celery, trimmed and chopped
  • 300g/2 – 3 leeks, trimmed, washed well and sliced
  • 16g/4 cloves of garlic, peeled and finely chopped or crushed
  • 3 tablespoons plain/all-purpose flour
  • 500ml apple cider
  • 500ml chicken stock – homemade, or use a stock cube
  • 2 bay leaves
  • ¾ teaspoon fine salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 2 – 3 crispy, eating apples, peeled, cored and cubed
  • ½ – 2 teaspoons sugar (optional and as required)
  • 3 – 4 tablespoons double/heavy cream, to taste

To serve:

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

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to 150°C/300°F/Gas 2 (fan 130°C)

  3. 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.

  4. 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.

  5. 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.

  6. Add the sliced leek and cook for a further 5 minutes, stirring from time to time.

  7. Add the garlic and cook for another minute, or until aromatic.

  8. 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.

  9. 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.

  10. After 90 minutes, remove from the oven and stir in the cubed apples. Cook for a further 30 minutes.

  11. 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.

  12. Delicious with potatoes, (mash, roast or jacket) cooked rice or even lentils. Serve some green vegetables or a fresh green salad on the side.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • plate with kitchen paper
  • cast iron casserole dish