Who doesn't love a classic combination of pork and cider? Perfect for those colder days, this pork and cider casserole is deliciously tender and heart-warming!
750g pork shoulder or leg (trimmed and cubed) 2 tbsp sunflower or olive oil 1 large onion (sliced) 1 bottle medium sweet cider 150ml good-quality cider vinegar 1 tbsp flour 20g butter 1 bay leaf A few stalks of fresh parsley
Preheat the oven to 170°C. Heat the oil and, in small batches, fry off the pork over a high heat until browned. Place in a casserole dish and keep warm.
Turn the heat down and add the onions to the pan, sautéing until they’re soft. Don’t worry if they pick up the brown bits at the bottom of the pan – they add to the flavour!
Add the butter to the onion. Once it has melted, add the flour. Remove from the heat and stir to make a smooth roux. Add the liquid and stir until blended.
Return to the heat and bring to the boil. Add salt and freshly ground black pepper to taste, then pour over the meat. Tie the bay leaf and the stalks of parsley together to make a bouquet garni and add it to the pot.
Bring the casserole to the boil and place in a preheated oven without a lid and leave for 2 hours, stirring occasionally.
Remove the bouquet garni and serve with mashed potato to mop up those delicious sauces.