This pork, apple and cider stew is one of my favourite autumnal meals. Not only is it quite easy to make and delicious, but it looks lovely too. I make this either as a nice family meal or when I’m hosting friends for a cosy night in.
Perfect served with creamy mash and crusty bread.
How to make an easy pork, apple and cider stew
Scroll down for recipe card and ingredient list:
1. Begin by preparing your ingredients; peel and chop your carrots and onion, then cut the pork shoulder into pieces and remove excess fat
2. Heat a large pan with oil, then add in the pork – season with salt and pepper and cook for 2 mins each side, until starting to brown all over
3. Then add in the onions, cook for a further 2 mins
4. And then add in the carrots and garlic (you may need to remove the pork and set aside for this step, depending on your pan size), cook for a further 3 mins, stirring often (add more oil if it’s needed)
5. Then, sprinkle over the flour
5. Stir to coat everything and cook for a further 1 min to remove the raw flour taste (this will thicken the sauce as it cooks).
6. Then, finally, pour in the cider, chicken stock and thyme
7. Bring to simmer, cover with a lid and cook for 1 hour 45 minutes, or until the pork is tender. Check often and add more water if needed
8. Then, add in diced apples and creme fraiche – stir through 3 tbsp creme fraiche is mixed throughout the sauce and cook for a final 15 minutes
Pork & Cider Casserole
A delicious, simple apple, cider and pork stew made easy on the hob/stovetop. Deliciously rich and sweet, finished with creme friahce.
Ingredients
- 2 tbsp veg or olive oil
- 1kg Pork shoulder
- Salt & pepper
- 1 Onion
- 3 Garlic cloves
- 2 Tbsp plain flour
- 500ml bottle of dry cider
- 200ml chicken stock
- 1 tsp thyme
- 2 apples
- 3 tbsp Creme fraiche
Instructions
- Begin by preparing your ingredients. Cut the pork shoulder into large chunks.
- Peel and dice the onion, crush the garlic, and core the apples before cutting them into wedges.
- Heat the oil in a large hob-safe casserole dish or pan to a a medium heat
- Add the pork chunks in, season with salt and pepper and cook a few mins each side until lightly golden - you may need to do this in batches so the pan isn’t overcrowded. Once browned, lift the pork out onto a plate.
- In the same pan, add the onion, cook for 4 minutes until softened and just starting to colour - stir often at this stage
- Then add in the carrot and garlic and cook for a further 3 minutes
- Sprinkle over the flour, stir to coat the onion and garlic, and cook for another minute to get rid of the raw flour taste.
- Pour in the bottle of cider and chicken stock, stirring as you go and scraping up any bits stuck to the bottom of the pan. then return the pork and any resting juices to the pan.
- Add the thyme and pork pieces back in
- Bring to a gentle simmer, then pop the lid on and cook on a low heat for about 1 hour 45 minutes until the pork is tender.
- Stir in the apple wedges and crème fraîche.
- Cover again and cook for a further 15 minutes, until the apples are soft but still holding their shape and the sauce is rich and creamy.
- Taste and adjust seasoning with extra salt and pepper.
- Remove the thyme sprigs before serving.
- This casserole is lovely served with mash or crusty bread to soak up the sauce.
Notes
You can freeze this recipe and keep it in the freezer for up to 3 months.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 641Total Fat 42gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 22gCholesterol 160mgSodium 229mgCarbohydrates 24gFiber 2gSugar 16gProtein 41g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!
