Pork Casserole with Bramley Apples
Number of Servings
The perfect meal for an autumnal day that is deeply comforting, filled with flavour that intensifies as it cooks for longer and longer. Serve up alongside a crisp cider and a buttered hunk of bread or cheese topped crusty roll.
- 1kg Saddleback diced pork
- 3 carrots cut into chunks
- 2 leeks
- 2 onions sliced
- 2 cloves of garlic finely chopped
- 2 large Bramley apples cut into chunks
- 1 litre chicken broth
- 100g plain flour
- 2 teaspoons sea salt
- 1 teaspoon black peppercorns
- 1 teaspoon juniper berries
- 2 bay leaves
- A sprig of thyme
- 4 tablespoons oil
- Preheat the oven to 160c.
- Place the salt, pepper and juniper berries into a mortar and pestle and crush them until fine, then mix with the flour in a large bowl.
- Place a medium casserole dish over a moderate heat and add half of the oil.
- When hot add the carrot, onion and leek and fry until the vegetables start to caramelise.
- Add the garlic and continue to cook for a further two minutes.
- Remove the vegetables from the pan and set aside.
- Add the remaining oil and then brown off the pork in batches placing each batch in the seasoned flour as you go.
- Shake off any excess flour and return the pork and the vegetables to the casserole and cover with the chicken stock.
- Add the bay leaves and thyme and give it a good stir.
- Bring to a simmer then put the lid on top and place in the oven for 1 and 1⁄2 hours.
- Remove from the oven and stir in the Bramley apples, leave the lid off and return to the oven for a further 1⁄2 hours.