Creamy Pork Casserole with Cider and Mushrooms

Name: Creamy Pork Casserole with Cider and Mushrooms
Prep time: 20 min
Cook time: 3 h 20 min
Total time: 220 min
Cuisine: British
Ingredients: {'group': 'Main', 'item': '500g diced pork shoulder'}; {'group': 'Main', 'item': '2 tbsp sunflower oil'}; {'group': 'Main', 'item': '1 onion, peeled and chopped'}; {'group': 'Main', 'item': '12 baby mushrooms, halved'}; {'group': 'Main', 'item': '2 carrots, peeled and roughly chopped'}; {'group': 'Main', 'item': '250ml dry cider'}; {'group': 'Main', 'item': '420ml chicken stock'}; {'group': 'Main', 'item': '½ tsp dried thyme'}; {'group': 'Main', 'item': '¼ tsp salt'}; {'group': 'Main', 'item': '¼ tsp ground black pepper'}; {'group': 'Main', 'item': '¼ tsp celery salt'}; {'group': 'Garnish', 'item': '150g bacon lardons'}; {'group': 'Garnish', 'item': 'Chopped flat-leaf parsley'}; {'group': 'Thickener', 'item': '1 tbsp cornflour mixed with 3 tbsp cold water'}; {'group': 'Sauce', 'item': '60ml double cream'}

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Indulge in a creamy pork casserole with cider and mushrooms, perfect for cozy dinners. This hearty dish combines tender pork shoulder and rich flavors for a comforting meal.

659 kcal /serving 3 hrs 20 mins Serves 4 Medium British

Meal Prep Friendly

Ingredients

Metric Imperial

{'group': 'Main', 'item': '500g diced pork shoulder'}
{'group': 'Main', 'item': '2 tbsp sunflower oil'}
{'group': 'Main', 'item': '1 onion, peeled and chopped'}
{'group': 'Main', 'item': '12 baby mushrooms, halved'}
{'group': 'Main', 'item': '2 carrots, peeled and roughly chopped'}
{'group': 'Main', 'item': '250ml dry cider'}
{'group': 'Main', 'item': '420ml chicken stock'}
{'group': 'Main', 'item': '½ tsp dried thyme'}
{'group': 'Main', 'item': '¼ tsp salt'}
{'group': 'Main', 'item': '¼ tsp ground black pepper'}
{'group': 'Main', 'item': '¼ tsp celery salt'}
{'group': 'Garnish', 'item': '150g bacon lardons'}
{'group': 'Garnish', 'item': 'Chopped flat-leaf parsley'}
{'group': 'Thickener', 'item': '1 tbsp cornflour mixed with 3 tbsp cold water'}
{'group': 'Sauce', 'item': '60ml double cream'}

Preparation

Preheat the oven to 170°C (340°F (171°C)).
Toss the diced pork shoulder with salt, pepper, and celery salt in a bowl.

Cooking

Heat 1 tbsp of sunflower oil in a large ovenproof casserole dish over high heat.
Brown the pork on all sides for 6-8 mins.
Reduce the heat to medium, add the chopped onion, and cook for 5 mins until softened.
Stir in the mushrooms and cook for another 2 mins.
Add the carrots, cider, chicken stock, and thyme.
Increase the heat to bring the mixture to a boil, scraping up any browned bits from the bottom of the pan.
Cover with a lid and transfer to the oven.
Cook for 2-3 hours until the pork is tender and breaks apart easily.

Plating & Serving

Ten minutes before the casserole is done, fry the bacon lardons in the remaining oil until crispy.
Remove the casserole from the oven, stir in the cornflour slurry to thicken, and then add the cream.
Top with crispy bacon and chopped parsley before serving.

Notes

For a slow cooker version, cook on low for 6-8 hours or high for 4-5 hours. This dish can be made ahead and reheated in the oven or on the stovetop.

Suggested Sides

mashed potatoes green vegetables

Nutrition per Serving

659 Calories

31.2g Protein 27% DV

19.6g Carbs 7% DV

50.3g Fat 64% DV

1.9g Fiber 5% DV

11.7g Sugars

691mg Sodium 46% DV

134mg Cholesterol 38% DV

Diet Type	Low Carb
Health Labels	Gluten Free Wheat Free Egg Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Sulphite Free