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Pork and cider casserole

Creamy Pork & Cider Casserole with Mustard and Sage

By Tom · Updated

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  • About 4 hours 30 min
  • Takes a bit of care

This hearty pork and cider casserole combines tender chunks of pork with the rich flavours of cider, earthy sage, and tangy mustard. Slow-cooked to perfection, the dish develops a comforting, savoury sauce that's both sweet and slightly sharp, thanks to the cider and mustard.

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The recipe

Pork and cider casserole

This hearty pork and cider casserole combines tender chunks of pork with the rich flavours of cider, earthy sage, and tangy mustard.

  • 20 min prep
  • 4 hours 9 min cooking
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

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Ingredients

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Method

  1. Step 1

    Preheat the oven to 150°C Fan. Cut the bacon (300 g) into strips, dice the pork, cut the celery into small dice, dice the onion (1 onion), slice the leek (1), and finely chop the sage leaves (20 g).

  2. Step 2

    Place a large oven-safe pan over medium-high heat and drizzle in the vegetable oil (30 ml). Fry the bacon (300 g) lardons until crisp, then remove them from the pan. Sear the pork in batches, remove it from the pan, and put it onto a plate.

  3. Step 3

    Place half of the butter (55 g) into the pan, followed by the chopped celery, onion (1 onion), and leek (1). Sauté over low heat until soft (5 to 7 minutes). Place the bacon (300 g) and pork back into the pan and pour in almost all of the cider (500 ml), keeping a little back to use later. Add in the chicken stock (450 ml) and stir in the chopped sage (20 g). Bring it to a simmer, cover with a lid, and place into the preheated oven for 2 hours.

  4. Step 4

    After 2 hours, remove it from the oven, place it back onto the hob, and bring it to a simmer.

  5. Step 5

    Mix the remaining butter (55 g) with the flour (30 g) to make a paste. Stir some of the paste into the casserole and let it simmer to thicken. Add more paste if needed but you shouldn't need all of it.

  6. Step 6

    Stir through the wholegrain mustard (70 g) and the creme fraiche and simmer for a final 2 minutes. Remove from the heat and stir through the remaining cider (500 ml). Season to taste with salt and black pepper.

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Questions people ask

How long does pork and cider casserole take?

About 4 hours 30 min from start to finish, of which 20 min is prep and 4 hours 9 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.