Cider adds a touch of tart sweetness to this rich, creamy casserole. For a hearty dinner, serve with fluffy mashed potatoes.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 40 mins
Cal/Serv:
413
Ingredients
3tsp.
vegetable oil
1
kg skinless boneless pork shoulder, cut into bite-size pieces
2
echalion shallots, finely sliced
75g
smoked pancetta, diced
2
Braeburn apples, cored and each cut into 8 wedges
2
garlic cloves, crushed
2Tbsp.
plain flour
2tsp.
Dijon mustard
500ml
cider, we used Cornish Orchards
200ml
chicken stock
100ml
crème fraîche
150g
kale, shredded, woody stems discarded
Large handful tarragon, leaves picked and roughly chopped
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Heat 2tsp oil in a large casserole dish (that has a lid) over medium-high heat. Add the pork, in batches, and brown all over. Remove each batch to a plate with a slotted spoon; set aside.
Step 2Reduce heat to medium and add remaining 1tsp oil to casserole. Add shallots, pancetta and apple wedges and cook for 10min, until apples are tender. Add garlic and cook for 1min.
Step 3Add the flour, stirring so everything is coated. Stir in the mustard, cider, stock and some seasoning. Increase heat to high and bring to the boil, then return pork (and any juices from the plate) to the casserole, cover with the lid and transfer to the oven. Cook for 30min, until the pork is cooked through and the sauce thickened.
Step 4Uncover, stir in crème fraîche and check seasoning. Add the kale, stir and return to the oven, uncovered, for 5min until the kale has wilted. Sprinkle over the chopped tarragon and serve with mash, if you like.
Want perfectly smooth mashed potatoes? Avoid these 7 mistakes.
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