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Easy Pork in Cider Casserole
Pork in Cider Casserole
This recipe uses pork shoulder, a tasty and economical cut of meat, which benefits from the slow cooking in a casserole.
- one and a half pounds pork shoulder, cubed
- 4-5 carrots, chopped
- 1 medium sweet potato, chopped
- 1 medium onion, chopped
- 2 large potatoes, sliced
- half cup peas
- half cup green beans
- one pint cider
- worcestershire sauce
- stock cube
- half pint thickened chicken stock
- cooking oil
- Prepare the meat by cutting into cubes if necessary
- Prepare the vegetables, keeping sweet potato pieces chunky as they go soft.
- Quickly fry the pork in a little cooking oil to brown and seal the meat
- Add the chopped onion, turn heat down slightly.
- Add the other vegetables and stir in the pan with 3-4 tablespoons of cornflour, plus one chicken stock cube
- Pour in a pint of cider. Bring to the boil, stirring, so that the liquid thickens slightly.
- Add around half a pint of thickened chicken stock to just cover the meat and vegetables.
- Add worcestershire sauce (try 6 good shakes) and paprika to taste, with a teaspoon of salt if desired.
- Transfer to casserole dish, cover, and cook for two hours at 180c/350f, stirring halfway through.
You can add more cornflour, mixed in a little cold water, towards the end of cooking if the sauce needs more thickening. Stir in well.
The choice of vegetables is a personal matter. It's good to have a mix of colours and shapes. You can also leave out the potatoes and serve with rice if preferred. The beauty of casseroles are they can be changed to suit your needs.