Creamy pork casserole with cider and apples

Name: Creamy pork casserole with cider and apples
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 serving
Ingredients: 2 tbsp olive oil; 1 kg | 2lb 4oz pork shoulder; 200 g | 7oz lardons or chopped streaky bacon; 2 large onions; 2 large garlic cloves; 2 parsnips; 200 g | 7oz cooked chestnuts; 3 apples; 120 ml | ½ cup dry cider; 120 ml | ½ cup chicken stock; 1 tbsp chopped sage; 1 tsp salt; 60 ml | ¼ cup double (heavy) cream; 1 tbsp cornflour (cornstarch); salt and pepper

User Reviews

4.5

72 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
6
Calories
615 kcal
Course
Main Course
Cuisine
French, British

Creamy pork casserole with cider and apples

Shawn Wheeler

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This deliciously tender creamy pork casserole with cider, apples and chestnuts is the perfect winter warmer! Make it in your Instant Pot, slow cooker or stovetop. Please note you will need more liquid if cooking on the stove.

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Ingredients

Servings

2 tbsp olive oil
1 kg | 2lb 4oz pork shoulder , cubed
200 g | 7oz lardons or chopped streaky bacon
2 large onions , finely diced
2 large garlic cloves , sliced
2 parsnips , peeled and cubed
200 g | 7oz cooked chestnuts
3 apples , peeled, cored and sliced
120 ml | ½ cup dry cider (you will need 250ml / 1 cup for stovetop method)
120 ml | ½ cup chicken stock (you will need 250ml / 1 cup for stovetop method)
1 tbsp chopped sage or 2 tsp dried sage
1 tsp salt
60 ml | ¼ cup double (heavy) cream
1 tbsp cornflour (cornstarch) diluted in 1 tbsp cold water
salt and pepper to season

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Instructions

Instant Pot method

Season the pork with salt and pepper.
Heat oil in the pot using the Sauté function and brown the pork in batches until nicely coloured. You might want to do this in a large skillet over medium high heat instead. Don’t overcrowd the pork as it will stew rather than brown.
Set the pork aside and cook the lardons over high heat. Use a slotted spoon to transfer to a bowl.
Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
Reduce the heat to medium. Add a bit more oil and the onions and sauté on the medium setting for five minutes until softened.
Stir in the sliced garlic, parsnips, apples, salt, sage (if using), cider and stock. Bring to a simmer.
Return the bacon and pork to the pot and stir to combine.
Cover, set vent to sealing and cook for 30 minutes at high pressure. Release the steam manually.
Select Sauté again and stir in the cream and cornflour slurry, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.

Stovetop method

NOTE: this method needs more stock and cider.
Season the pork with salt and pepper.
Heat oil in a Dutch oven or cast iron lidded casserole. Brown the pork, in batches, over medium-high heat. Don’t overcrowd the meat as it will stew rather than brown. Set the pork aside
Add the lardons and cook until they colour and start to render some of their fat. Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
Lower the heat, add the onion and cook for 5 minutes, stirring.
Stir in the sliced garlic, parsnips, apples, salt, sage (if using), 1 cup (250ml) cider and 1 cup (250ml) chicken stock. Bring to a simmer.
Return the pork to the pot and stir to combine. Cover with a lid and cook in a 180°C (350°F) oven for two hours until pork is tender.
Take out of the oven and bring to a low simmer on the stove. Stir in the cream and cornflour slurry, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.

Slow cooker method

Follow 1-5 steps for stovetop method then transfer everything to your slow cooker. Cook on low for 7-8 hours or 5-6 on high.

Notes

Can I substitute cider with anything else?
If you can, try to use dry hard cider in this recipe – there’s lots of English and French brands to pick from. If you can’t find cider or would prefer not to use it, substitute with cloudy apple juice with one teaspoon apple cider vinegar mixed in.
If you can, try to use dry hard cider in this recipe – there’s lots of English and French brands to pick from. If you can’t find cider or would prefer not to use it, substitute with cloudy apple juice with one teaspoon apple cider vinegar mixed in.
A note on the apples
If you prefer to have some crispy apples also, heat 2 tablespoons unsalted butter and 1 tablespoon brown sugar in a skillet and stir to melt. Add 2 sliced apples and fry for 3-4 minutes until slightly caramelised. Serve these with your pork casserole.
If you prefer to have some crispy apples also, heat 2 tablespoons unsalted butter and 1 tablespoon brown sugar in a skillet and stir to melt. Add 2 sliced apples and fry for 3-4 minutes until slightly caramelised. Serve these with your pork casserole.

Nutrition Information

Show Details

Calories 615kcal (31%) Carbohydrates 45g (15%) Protein 47g (94%) Fat 26g (40%) Saturated Fat 9g (45%) Cholesterol 138mg (46%) Sodium 5486mg (229%) Potassium 1271mg (36%) Fiber 5g (20%) Sugar 17g (34%) Vitamin A 235IU (5%) Vitamin C 29.6mg (33%) Calcium 102mg (10%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 615 kcal

% Daily Value*

Calories	615kcal	31%
Carbohydrates	45g	15%
Protein	47g	94%
Fat	26g	40%
Saturated Fat	9g	45%
Cholesterol	138mg	46%
Sodium	5486mg	229%
Potassium	1271mg	27%
Fiber	5g	20%
Sugar	17g	34%
Vitamin A	235IU	5%
Vitamin C	29.6mg	33%
Calcium	102mg	10%
Iron	2.7mg	15%