Somerset Pork Casserole
Made with crisp cooking apples and cider, a really warming and nourishing dish. Traditionally cooked for the West Country fruit pickers returning from the orchards at the end of the day.
- 450g (1lb) of cubed pork or pork chops diced
- 1 onion, sliced
- 10g (2 tsp) tomato puree
- 5ml (1 tsp) vegetable oil
- fresh or dried sage
- 250ml (half pint) pork or vegetable stock
- 200g (7oz) mushrooms, sliced
- 1 cooking apple, cored and sliced
- 20g (1 tbsp) cornflour
- medium cider
- seasoning to taste
How to Make Somerset Pork Casserole
- Heat oil in a frying pan, brown the pork and soften the onions.
- Add tomato puree and sage, and stir well.
- Transfer to a casserole dish.
- Add enough stock to cover meat, cover with lid, and cook for approx 1 hour or until meat is tender
(190 °C / 375 °F / Gas Mark 5).
- Add apple and mushrooms, then continue to simmer for a further 30 minutes.
- Mix the cornflour and cider (in a separate bowl) to form a thin paste.
- Stir into the casserole until sauce thickens. Add more cider to thin the sauce if required.
Serve with seasonal vegetables.
Other recipes to try: Lamb Stew | Lancashire Hot-Pot | Recipe Index