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- Preheat the oven to 150˚C/130˚C fan/gas mark 3.
- Pat the pork dry with kitchen paper and season on all sides.
- Heat half of the oil in a large casserole dish over a high heat. Working in batches to avoid crowding the pan, and adding more oil as needed, sear the meat on all sides until nicely browned. Transfer to a plate and set aside.
- Heat the remaining oil in the same casserole and cook the lardons over a medium-high heat for 3-4 minutes until golden. Use a slotted spoon to transfer to the plate with the pork.
- Add the onion, carrots and celery to the casserole, season and cook for for 4-5 minutes. Pour in the cider and allow to bubble for two minutes, using a wooden spoon to scrape up the sticky bits from the bottom of the pan. Return the pork and bacon lardons to the pan.
- Add the apples, stock, thyme and bay leaf and season with salt and pepper. Cover tightly with tin foil, then add the lid of the casserole. Place in the oven and cook for three hours until the pork is very tender, stirring halfway through.
- Return the casserole to a medium heat on the hob. Discard the bay leaf and thyme sprigs. Stir in the crème fraîche and mustard, then taste and add extra salt and pepper if needed. Simmer for 4-5 minutes, uncovered.
- Serve with mashed potatoes and green vegetables.
Per serving: 807kcals, 54.9g fat (12.1g saturated), 26.6g carbs (17.9g sugars), 47.4g protein, 4.6g fibre, 1.020g sodium
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