Pork & cider pot

Pork and cider pot

A creamy French classic that's hearty, warm and comforting, with tangy fruit notes that lift it up

By , 21 September 2015

(2 votes)

Pork and cider pot
  • 2 Hours 45 Mins

  • Serves: 4

  • Price: £2.20 per serving

Nutritional Info
Each 563g serving contains
  • Energy

    2431KJ

    581KCAL

    29%
  • Fat

    31.8g

    high

    45%
  • Saturates

    13.3g

    high

    67%
  • Sugars

    13.3g

    low

    15%
  • Salt

    2.10g

    high

    35%
of your reference intake.
Typical energy values per 100g: 432kJ/103kcal.
Ingredients
  • 1 tbsp olive oil
  • 2 x 350g packs Asda Diced Pork
  • 260g unsmoked gammon steak, trimmed of rind and fat, and diced
  • 25g butter
  • 3-4 shallots, chopped
  • 2 medium carrots, sliced
  • 2 sticks celery, sliced
  • 300ml Asda Somerset cider
  • 150ml hot chicken stock
  • 1 tbsp cornflour
  • 1 tbsp cider vinegar
  • 4 tbsp chopped fresh tarragon
  • 2 Cox's apples (or Granny Smith's apples), peeled
  • 4 tbsp crème fraîche
Method
  • Pre-heat the oven to 160C/140C Fan/Gas 3. Heat the oil in a pan, brown the pork in batches and add to a casserole dish. Cook the gammon in the same pan for 2 minutes. Add to the pork.

  • Heat half the butter in the pan and cook the shallots over a low heat. Put in the casserole dish with the other veg.

  • Add the cider to the pan. Heat until simmering. Pour over the meat with the stock. Cover and oven-cook for 1 hour and 30 minutes. Mix the cornflour and vinegar, and stir in with the tarragon. Cover and cook for 15 minutes.

  • Meanwhile, core the apples and cut into wedges. Heat the rest of the butter in a pan and cook the apples over a low heat until tender. Stir the apples and the crème fraîche into the casserole. Serve.

    Please drink responsibly. For the facts, visit drinkaware.co.uk.