There is definitely a more autumnal feel to the air this week and we’ve had a bit of rain and wind. So we went along with the theme and cooked this tasty pork caserole. We served this with plenty of champ and Irish green beans.
Wine Suggestion: As we had good friends over we raided the cellar and opened a sprightly Felton Road, Block 5, Pinot Noir, 2015. Heavenly.
Pork cooked in cider with apples – serves 6
- olive oil
- 1kg pork shoulder, fat trimmed and cut into chunks
- 2 onions, sliced
- 1 clove of garlic, crushed
- 3 carrots, chopped
- 3 sticks of celery, chopped
- 500ml dry cider
- 200ml chicken stock
- 3 small eating apples, cored and each cut into 8 wedges
- 25g butter
- 2 tsp Dijon mustard
- 4 tbsp double cream
- 1 tbsp chopped parsley
- 1 tbsp chopped sage
Heat the oven to 170C/150 fan/gas 3.
Heat 1 tbsp of oil in a large casserole. Season the pork well and fry in batches until well browned all over, then set aside.
Add the onions to the pot and cook gently for 20 minutes or until very soft and golden. Add the garlic and cook for another minute, then add the carrots and celery and cook, stirring, for 5 minutes more.
Return the pork to the casserole and pour in the cider and stock. Bring to a simmer, then cover with a lid and place in the oven for 1 hour 30 minutes to 2 hours or until the pork is tender.
Meanwhile, melt the butter in a frying pan and fry the apple wedges until lightly browned.
Remove the casserole from the oven and stir in the apples, mustard and cream. Put it back into the oven for a final 30 minutes, then stir through the parsley and sage before serving with champ and greens.
(Original recipe from Olive Magazine)
Jono & Jules do food & wine 
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