Pork and Apple in Cider & Mustard
Recipe uses 500g diced pork, but I actually used leftover meat from the pork joint which we had for a 'roast dinner'. Therefore I just made the 'sauce in a frying pan, adding the diced pork when adding the 'cream' etc. and made sure that it was heated through. Very tasty dinner for mid week.
Ingredients:
500g Pork Shoulder, cubed
150ml Chicken Stock
50g Butter
6 Shallots, peeled and halved
1 Celery Stick, chopped
100g Mushrooms, sliced
2 Apples, cut into 8
150ml Dry Cider
3tbsp Cream/Crème Fraîche/Greek Yoghurt
1tbsp Cornflour mixed with 2tbsp water
1tbsp Dijon Mustard
1tbsp Fresh Tarragon Leaves, finely chopped or 1 tsp dried Tarragon (Could use Sage)
Method:
Preheat oven to 170C/Gas 3.
Heat the butter in a pan, add pork, fry for about 10 minutes until thoroughly browned. (Do in two batches). Remove meat from the dish with a slotted spoon and set aside.
Fry the shallots, mushrooms, onion and celery until slightly softened.
Combine the pork, shallots, mushrooms, onion and celery in the casserole dish. Pour over the cider and chicken stock to cover. Place a lid on the casserole dish and cook in the oven for 2 hours until the pork is tender.
Add the crème fraiche, cornflour mix, mustard and tarragon to the casserole. Heat on the hob and stir until the sauce has slightly thickened.
