Pork & Cider Casserole

• 800 gpork shoulder, cut into 4cm chunks
• 2 tbspplain flour
• Fine salt, to taste
• 2 tbspvegetable oil
• 3garlic cloves, minced
• 300 mlchicken stock
• 1 tbspwholegrain mustard
• 3carrots, peeled and cut into chunks
• 1onion, finely diced
• 1 tspdried thyme
• 2leeks, trimmed and sliced into rounds
• 2bay leaves, optional, removed before serving (optional)
• 400 mldry cider
• 300 gpeeled and cored apple, cut into wedges
• 240 gtinned cannellini beans, drained weight
• 1parsnip, diced
• Black pepper, to taste

Method

1. 1Toss the pork with the flour, a little salt and pepper. Heat the oil in a heavy casserole and brown the pork in two batches for 7–8 minutes each. Transfer to a plate, keeping any flour left in the bowl.
2. 2Soften the onion, carrots, parsnip and leeks in the same pan for 8 minutes. Stir in the garlic, dried thyme and any remaining flour for 1 minute.
3. 3Pour in the cider and scrape up the browned bits. Add the stock, mustard, optional bay and pork with its juices. Bring to a simmer, cover and cook gently for 90–120 minutes until the pork yields to a fork. Stir occasionally and add a splash of water if it starts to catch.
4. 4Add the apple and drained beans and simmer for 20 minutes until the apples are tender and the beans are hot. Discard any bay leaves, taste and season.

Per serving

kcal

746

protein

47.2g

fibre

11.7g

carbs

44.8g

fat

40.7g