What’s a better cure for the winter blues than a warm fire and a big bowl of comfort food? Thats why surrey kitchens brought you this delicious creamy, mustardy, pork casserole that makes a refreshing change from heavy wintry stews.
Fresh and fruity this casserole comes from northwestern France, where cider apples grow in profusion.
Pork is a protein rich substance that clears skin, protects the liver, detoxifies the lungs and even cleanses the system of cholesterol.
High in B1 vitamin content pork is also an excellent source of B2, B6, B12 and Niacin.
The iron in Pork is easy for the body to absorb and also aids the absorption of iron from bread and vegetables. Pork is also a great source of zinc and selenium.
If the longer hours of darkness are getting you down then there’s even more reason to eat pork. All nine essential amino acids which produce feel good chemicals in the body are found in this meat.
if you like roast pork with apple sauce the you’ll love this easy one pot dish that is worthy of a dinner party.
Time 2hrs 40 mins
50g (2oz) butter
500g (1lb 2oz) pork, cubed.
200g (7oz) lardons or chunky streaky bacon chopped
10 shallots, peeled and left whole
300ml (1/2pt) cider
6tbsp creme fraiche
2tbsp Dijon mustard
2tbs dried tarragon
- Heat the oven to 170C, 150C fan, 325F, gas 3.
- Heat the butter in the casserole dish and fry the pork and lardons for about 10 minutes until browned.
- Add the shallots and fry for another ten minutes.
- Pour over the cider and chicken stock.
- Cover the dish and cook in the oven for 2 hours until the pork is tender.
- Add the creme fraiche, mustard and tarragon to the casserole. Heat on the hob and stir until the sauce has thickened slightly.
- Serve with mashed potato and green beans.