Pork and cider casserole
recipe
Pork and cider casserole
No commentsIngredients
- 900g pork, cut into cubes (or ready-diced pork)
- 6 tbsp flour
- 2 tspn paprika
- salt and pepper
- 3-4 tbsp vegetable or sunflower oil
- 25g butter
- 200g mushrooms, sliced or quartered
- 1 clove garlic, chopped
- 2 x medium carrots, peeled and grated
- 500ml dry cider
- 200 ml creme fraiche
Serves:
4
Preparation:
20
Cook Time:
35
Total Time:
55min
Directions
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- Season the flour with the paprika, salt and pepper and toss the pork cubes to coat all sides.
- Heat half of the oil in a large frying pan or flame proof casserole and fry the pork until browned. You may have to do this in batches, adding a bit more oil as needed. Remove the pork and set aside.
- Melt the butter in the same pan and fry the mushrooms and garlic until just soft, about 2-3 minutes. Add the grated carrot and stir through. Add the cider and bring to the boil, scraping up any bits from the bottom. Simmer until reduced by about half. Stir in the crème fraiche, return the pork to the pan, cover and simmer gently for 20-25 minutes.
- Stir in the creme fraiche, return the pork to the pan, cover and simmer gently for 20-25 minutes.
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