Sunday, 15 January 2012

Pork and Cider Casserole

I fancied something different this week and with some nice pork shoulder steaks in the fridge and a glut of apples from the veg box in the living room this tasty casserole fitted the bill. Serves three if served with some mashed potato and steamed cabbage. Nice quick meal that works well for a mid-week supper.

2 pork shoulder steaks (cut into bite sized pieces)
4 eating apples (cored and cut into quarters)
1 large leek (trimmed, sliced longways then finely sliced)
1/2 a bottle of good cider
1/2 a tablespoonful of plain flour
1 teaspoon of dried tarragon
2 tablespoons of thick natural yoghurt or sour cream

Fry the pork in a little oil until coloured. Remove from the pan and add the leek and fry until softened. Return the pork to the pan and add the flour and stir for a few minutes. Add the cider, the apples and the tarragon. Stir and put a lid on the pan. Simmer gently for about 20 minutes then add the yoghurt or cream. Heat through gently but don't allow to boil.


  1. Hi Alan: I am going to bookmark this one for when good apples come around again. Did you use a bitter or a sweet apple?

    1. You could use either - firm ones rather than floury ones as you want them to stay in one piece.

    2. I just printed your recipe along with the note about the apples and I'll stash it in my binder. Come good apple shopping, I'll make this and write a post about it.

      Much thanks.