Pork Apple Cider Casserole
As the cool weather arrives in Melbourne, hearty and warming meals become a staple on the menu. Slow-cooker pork dishes offer convenient and simple choices for family dinners. Our pork casserole, infused with apple cider, is a perfect match for the season, offering both delicious taste and satisfying heartiness.
This pork and apple cider casserole is ideal when made with pork fillets. The slow cooking method enhances the taste and nutritional value of both the meat and the other wholesome ingredients.
Pork casserole recipes are simple to make, and this one is no different. However, with the right ingredients, it delivers exceptional flavour. This hearty dish is perfect on its own and pairs wonderfully with a loaf of fresh bread.
Reasons to Buy Pork from a Free-Range Butcher
This slow-cooker pork recipe highlights the delicious taste of free-range pork fillets. Enjoy the exceptional flavor and nutrition of naturally-raised meat, responsibly sourced from a reliable butcher.
You can guarantee the finest pork by buying Australian pork from our Melbourne free-range butcher.
A Nutritious Pork Casserole Recipe Packed with Healthy Ingredients
Australian pork is packed with B vitamins and crucial minerals such as iron and selenium that are vital for maintaining healthy blood and supporting effective hormone production and metabolism. Additionally, the other ingredients in this pork casserole recipe offer further health advantages.
- Apple cider is rich in polyphenols, beneficial antioxidants that combat free radicals which can lead to cancer and elevate the risk of diabetes, heart disease, and complications with the immune system. Additionally, apples are abundant in vitamin C, which supports the immune system.
- Fresh sage enriches a dish with antioxidants. It’s also packed with vitamin K, which is crucial for healthy blood. Besides adding a vibrant flavor, this herb is dense in vitamins, allowing you to gain health benefits even from small quantities.
- Celery is rich in flavonoids and folate, compounds that aid in cell production and boost metabolism by converting carbohydrates into energy.
- Olive oil enhances the dish with additional antioxidants and provides healthy monounsaturated fats that support heart health and reduce the risk of cardiovascular diseases.
- Chicken stock has long been regarded as a traditional health remedy. Its reputation as a universal cure stems from its rich nutrient content. Broth is packed with amino acids and gelatin, both of which boost intestinal health and help reduce inflammation. Additionally, it is rich in iron, calcium, and magnesium, essential minerals that contribute to bone development and respiratory well-being.
When these ingredients are combined, this dish becomes an ideal choice for boosting your immune health in cold weather.
Ingredients
- 1 kilogram Pork scotch fillet (diced)
- 1/3 cup Plain flour
- 2 tablespoon Olive oil
- 1 Brown onion (diced)
- 3 Celery sticks (diced)
- 180 gram Australian rindless bacon rashers (diced)
- 2 tablespoon Dijon mustard
- 320 mililitre Apple cider bottle
- 1 ½ cup Chicken stock
- 2 Granny Smith apples (quartered, cored and cut into thick wedges)
- 1 small bunch Fresh sage extra
- 1 tablespoon Olive oil
- Crème fraiche or sour cream and crusty bread (to serve)
Instructions
- Preheat oven to 180°C/160°C fan-forced. Place flour onto a plate and season with salt and pepper. Lightly dust pork with flour, shaking off excess.
- Heat 1 tablespoon oil in a large non-stick oven-proof casserole pan over a medium-high heat. Cook pork, in batches, for 4-5 minutes until browned on all sides (add more oil if required between the batches). Transfer pork to a bowl.
- Add onion, celery and bacon to the pan. Cook, stirring often, over medium heat for 4-5 minutes or until onion is softened. Stir in mustard, apple cider and stock. Cover and bring mixture to the boil. Remove from heat.
- Add apples and pork to pan. Stir until combined. Add 3 sprigs of sage, cover and place in oven. Cook for 1 hour 15 minutes or until pork is tender. Season to taste.
- Just before serving, heat 1 tablespoon extra oil in a small frying pan over medium heat. Add the remaining sage leaves and cook for 30 seconds or until crisp. Transfer to a plate lined with paper towel.
- Sprinkle casserole with fried sage leaves and serve with crème fraiche or sour cream and crusty bread.
