Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 500 g (1.1lbs) pork shoulder steaks (chopped into large chunks)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 medium onion (peeled and diced)
  • 12 button mushrooms (sliced in half)
  • 2 cloves of garlic (peeled and minced)
  • 2 tbsp plain (all purpose) flour
  • 240 ml (1 cup) dry cider
  • 420 ml (1 3/4 cups) chicken stock
  • 1/2 tsp dried sage ((or 1 tbsp finely chopped fresh sage))
  • 2 crisp dessert apples
  • 80 ml (1/3 cup) double (heavy) cream
  • 6 fresh sage leaves ((optional))
  • 1 apple (cored and thinly sliced)

Instruction

  • Preheat the oven to 170c/325f.
  • Add the 2 tbsp of oil to a large casserole pan and heat over a medium-high heat.
  • Add the chunks of pork and sprinkle over the 1/2 tsp each of salt and pepper. Brown the pork on both sides - this should take about 5-6 minutes altogether.
  • Turn the heat down to medium and add in the diced onion and 12 button mushrooms that have been sliced in half. Cook for 5 minutes, stirring occasionally, until the onion softens.
  • Add in the 2 cloves of minced garlic and cook for a further minute.
  • Sprinkle over the 2 tbsps of flour and stir it all in to coat the meat, onion and mushrooms.
  • Pour in the 240ml (1 cup) of cider and the 420ml (1 3/4 cups) of chicken stock. Add in the 1/2 tsp of dried sage.
  • Turn up the heat and bring to the boil, scraping up any bits that might have stuck to the bottom of the pan.
  • Place a lid on the dish and place in the oven for 90 minutes. Check a couple of times towards the end of cooking and add a splash of water or stock if it's starting to look a little dry.
  • Remove the casserole from the oven and add in the sliced apples and the 80ml (1/3 cup) of cream.
  • Stir together, place the lid back on the dish and place back in the oven for 25 minutes - until the apples are tender.
  • Remove from the oven and serve. I like to top mine with a few fresh sage leaves and some very thinly sliced apple for a bit of crunch. I love to serve this dish with mashed potatoes, cabbage and roasted radishes.