Somerset pork with apples and cider
Serves: 6
Prep time: 40 minsTotal time: 
Recipe photograph by Tara Fisher
Somerset pork with apples and cider
A traditional West Country recipe that would have been enjoyed by fruit-pickers after a day in the orchards. Serve with creamy mash and cabbage or carrots
Serves: 6
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
477Kcal
Fat
21gr
Saturates
7gr
Carbs
12gr
Sugars
7gr
Fibre
2gr
Protein
54gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1kg diced pork
- 3 tbsp vegetable oil
- 1 x 400g pack shallots, peeled (or 2 onions, sliced)
- 2 tbsp chopped sage (or 2 tsp dried)
- 40g plain flour
- 1 x 500ml bottle Somerset dry cider
- 200ml chicken stock
- 1 medium Bramley apple, peeled, cored and diced
- 200g chestnut mushrooms, quartered
- 4 tbsp double cream
Optional toppings
- 2 tbsp vegetable oil
- a few sage leaves
- 20g unsalted butter
- 20g caster sugar
- 2 Cox or Braeburn apples, cored, each cut into 8 wedges
Step by step
Get ahead
The casserole keeps for up to 3 days in the fridge, or freezes well.
- Preheat the oven to 150°C, fan 130°C, gas 2. Season the pork and heat 1 tablespoon of oil in a large frying pan. Brown a third of the pork over a high heat, but don’t overcrowd the pan or turn the meat too quickly – give it time to colour well. Transfer to an ovenproof casserole, then brown the rest of the pork in 2 more batches, adding a little more oil as needed.
- Heat another tablespoon of oil in the frying pan and brown the shallots or onions for 2-3 minutes over a medium heat. Mix the sage and flour into the shallots, then gradually stir in the cider and stock. Add the Bramley apple, season and bring to a simmer, then pour over the pork in the casserole. Cover with a lid and cook in the oven for 2 hours.
- Add the mushrooms and cook for 30 minutes more.
- If you wish to make the toppings, heat the oil in a nonstick frying pan. Fry the sage leaves over a medium heat for 30-60 seconds until crisp. Tip onto kitchen paper.
- Add the butter and sugar to the frying pan and stir to melt. Add the apple wedges and fry for 1-2 minutes each side on high until caramelised.
- Stir the cream into the casserole and adjust the seasoning to taste. Serve topped with the crispy sage and caramelised apples if you wish, with creamy mash and Savoy cabbage.
