Pork and Apple Casserole

Tender pork chunks that fall apart with a fork, coated in a velvety dry cider sauce. The apples provide a sharp acidity that perfectly balances the richness of the meat.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 743
• Protein: 40 g
• Carbs: 31 g
• Fat: 45 g

Ingredients

• 800 g Pork shoulder ( cut into large cubes )
• 3 piece Canada apple flesh ( peeled and cut into wedges )
• 500 ml Dry cider
• 2 piece Yellow onion ( sliced )
• 2 piece Carrot ( in thick slices )
• 40 g Minimum butter sweet
• 30 g Wheat flour
• 2 pinch Thyme
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 ml Chicken broth

Instructions

1. Searing the meat

   Heat a cast-iron pot with a splash of oil. Sear the pork cubes over high heat until a deep brown, crispy crust forms on all sides. Remove and set aside.

2. Sweating the aromatics

   In the same pot, add the butter. Throw in the onions and carrots. Sauté until onions are translucent and the meat drippings at the bottom start to loosen.

3. Dusting and deglazing

   Sprinkle the flour over the vegetables. Stir for a minute to cook the starch, then pour in the dry cider all at once. Scrape the bottom vigorously with a spatula to dissolve all the juices.

4. Slow braising

   Return the meat to the pot, add the stock, thyme, and bay leaf. Cover and simmer over very low heat. The sauce should reduce slowly until it generously coats the back of a spoon.

5. Adding the apples

   Add the apple wedges. Continue cooking uncovered. The apples should be tender in the middle but hold their shape without turning into mush.

Chef's tips

• Don't skip searing the meat: that's where the flavor is built.
• Choose apples that hold their shape during cooking, like Canada or Boskoop.
• If the sauce is too thin at the end, remove the lid and increase the heat.

Storage

Keeps for 3 days in the fridge in an airtight container. Tastes even better reheated gently in a saucepan.