A lovely autumnal recipe, perfect to warm you up on dark nights but light enough to enjoy any time of the year. I found the bones of this recipe on Mumsnet but having tried the original I’ve changed the pork cut, timings and ingredients to make it quicker and easier!
Ingredients (serves 4-6)
- 1 onion, finely chopped
- 3 slices streaky bacon, chopped
- 6 pork steaks, fat removed, cut into chunks
- 3 carrots (or 2 carrots, 1 sweet potato) cut into chunks
- 200g mushrooms, sliced
- 1 tbsp dried sage
- 200 ml cider
- 200 ml chicken stock
- 1 tin apple slices
- 100 g creme fraiche
- Fresh sage leaves to garnish
- Heat a flame proof casserole dish, add some olive oil and fry the onion for a few minutes until soft.
- Add the bacon and pork and continue to fry until they are starting to brown.
- Add the carrots for a few minutes and then the mushrooms and sage.
- Stir well then pour in the cider and de-glaze the pan, simmer for a minute then add the chicken stock.
- Cover and cook on around 150C for about 45 minutes, then add the apple slices and return to the oven for 15 minutes.
- Remove from the oven, stir in the crème fraiche and season to taste.
- Serve with rice or potatoes and sprinkle some sage leaves on top to garnish.