This delicious pork casserole uses eating apples for a lovely sweetness. You can use any type of eating apple, but we’ve chosen to use some of the tasty cox apples from the farm shop. Ask our butchers to prepare the meat for you for this dish.
Cook in: 2 hrs 30 mins
1 tbsp rapeseed oil
2 onions, halved and sliced
3 celery sticks, thickly sliced
2 bay leaves
1 tbsp fresh thyme leaves
500g diced pork fillet
2 tsp English mustard powder
4 large garlic cloves, grated
2 tbsp plain flour
4 tbsp cider vinegar
800ml chicken stock
1 cox apple, peeled, cored and cut into 1cm dice
2 leeks, thickly sliced
4 carrots, cut into chunks
Preheat the oven to 160⁰C.
Heat 1 tbsp of the oil in an ovenproof casserole dish. Add the onions, celery, bay and thyme, and fry until softened. Add the pork and fry until pale in colour.
Stir in the mustard powder, garlic, flour and vinegar, then pour in the stock.
Add the apple, leeks and carrots, bring the liquid to the boil.
Put the lid on the casserole dish and transfer it to the oven for 2 hours.
Remove from the oven and serve with mashed potato and green vegetables.
Looking to use a bumper crop of eating apples this harvest season? Check out this recipe for Baked Apples for your pud!