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Creamy pork casserole with cider and apples

This deliciously tender creamy pork casserole with cider, apples and chestnuts is the perfect winter warmer! Make it in your Instant Pot, slow cooker or stovetop. Please note you will need more liquid if cooking on the stove.
Course Main Course
Cuisine British, French
Keyword Pork casserole, Pork stew
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 615kcal
Author Lucy Parissi | Supergolden Bakes

Ingredients

  • 1 kg | 2lb 4oz pork shoulder , cubed
  • 200 g | 7oz lardons or chopped streaky bacon
  • 2 large onions , finely diced
  • 2 large garlic cloves , sliced
  • 2 parsnips , peeled and cubed
  • 200 g | 7oz cooked chestnuts
  • 3 apples , peeled, cored and sliced
  • 120 ml | ½ cup dry cider (you will need 250ml / 1 cup for stovetop method)
  • 120 ml | ½ cup chicken stock (you will need 250ml / 1 cup for stovetop method)
  • 1 tbsp chopped sage or 2 tsp dried sage
  • 1 tsp salt
  • 60 ml | ¼ cup double (heavy) cream
  • salt and pepper to season

Instructions

Instant Pot method

  • Season the pork with salt and pepper.
  • Heat oil in the pot using the Sauté function and brown the pork in batches until nicely coloured. You might want to do this in a large skillet over medium high heat instead. Don’t overcrowd the pork as it will stew rather than brown.
  • Set the pork aside and cook the lardons over high heat. Use a slotted spoon to transfer to a bowl.
  • Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
  • Reduce the heat to medium. Add a bit more oil and the onions and sauté on the medium setting for five minutes until softened.
  • Stir in the sliced garlic, parsnips, apples, salt, sage (if using), cider and stock. Bring to a simmer.
  • Return the bacon and pork to the pot and stir to combine.
  • Cover, set vent to sealing and cook for 30 minutes at high pressure. Release the steam manually.
  • Select Sauté again and stir in the cream, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.

Stovetop method

  • NOTE: this method needs more stock and cider.
  • Season the pork with salt and pepper.
  • Heat oil in a Dutch oven or cast iron lidded casserole. Brown the pork, in batches, over medium-high heat. Don’t overcrowd the meat as it will stew rather than brown. Set the pork aside
  • Add the lardons and cook until they colour and start to render some of their fat. Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
  • Lower the heat, add the onion and cook for 5 minutes, stirring.
  • Stir in the sliced garlic, parsnips, apples, salt, sage (if using), 1 cup (250ml) cider and 1 cup (250ml) chicken stock. Bring to a simmer.
  • Return the pork to the pot and stir to combine. Cover with a lid and cook in a 180°C (350°F) oven for two hours until pork is tender.
  • Take out of the oven and bring to a low simmer on the stove. Stir in the cream, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.

Slow cooker method

  • Follow 1-5 steps for stovetop method then transfer everything to your slow cooker. Cook on low for 7-8 hours or 5-6 on high.

Notes

Can I substitute cider with anything else?
If you can, try to use dry hard cider in this recipe – there’s lots of English and French brands to pick from. If you can’t find cider or would prefer not to use it, substitute with cloudy apple juice with one teaspoon apple cider vinegar mixed in.
A note on the apples
If you prefer to have some crispy apples also, heat 2 tablespoons unsalted butter and 1 tablespoon brown sugar in a skillet and stir to melt. Add 2 sliced apples and fry for 3-4 minutes until slightly caramelised. Serve these with your pork casserole.
 

Nutrition

Calories: 615kcal | Carbohydrates: 45g | Protein: 47g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 138mg | Sodium: 5486mg | Potassium: 1271mg | Fiber: 5g | Sugar: 17g | Vitamin A: 4.7% | Vitamin C: 35.9% | Calcium: 10.2% | Iron: 15.1%