Pork & Apple Casserole with Honey & Mustard Recipe

Easy Pork & Apple Casserole with Honey & Mustard Recipe

Easy Pork & Apple Casserole with Honey & Mustard Recipe

A simple pork and cider dish, a casserole made with honey, mustard and other assorted ingredients perfectly suited to braising the pork. If you like a slightly easier life, there’d be no harm in simply throwing all the ingredients into a slow cooker, like this Morphy Richards. (The previous was an affiliate link for which I earn a commission per purchase.)

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Pork & Apple Casserole with Honey & Mustard Recipe

Introduction

A little while ago, I stayed at a friend’s house overnight. He was kind enough to put me up after a shift at work when I had no other way of getting home.

We had a few beers and the following afternoon we decided to get up, go out and find something to eat.

I suggested a restaurant nearby. A unique, at least for here, fairly down-to-earth Asian restaurant by the water.

My friend had already been and had not had a good time. But I convinced him that on the many, many occasions I had visited, I had thoroughly enjoyed myself.

Naturally, giving I had personally vouched for them, they let us down immediately. They didn’t want to serve us. They didn’t even want to seat us. The service we received was quite frankly insulting.

So off we went to wander aimlessly around the city, looking for somewhere to eat.

We eventually settled on a tiny Polish restaurant you’d barely have picked out from the crowd. You could barely tell it was there.

We had a main course each and a single beer. I picked up the bill as a thank you and left a very generous tip. I say that not because I want to boast of my own generosity, but because I was so sincerely impressed by the service and the food.

Pork & Apple Casserole with Honey & Mustard Recipe
The stock really brings depth of flavour to this French onion soup dish.

About the dish

I am not about to tell you that this dish was directly inspired by that experience. There is absolutely nothing Polish about the meal we’re going to cook here today.

But I will tell you that the simplicity of that meal was a tasty revelation. One that made me think again about the simple dishes we so often overlook.

The dishes we had there were simple stews. Stews with mash, with dumplings, or even just a little salad.

Yet it was an absolutely fantastic meal.

I repeat again that this is not a Polish inspired dish. It’s merely inspired by the story of my day hunting down good food.

Instead, this is a tasty pork and cider casserole with super-porky pairings like honey and mustard, mushroom and garlic. It’s made with that most wonderful base combination of carrots, celery and onion and it’s served with celeriac mash.

A quick guide – French Onion Soup Recipe Overview

If you’re working with regular stock instead of a stock cube, the first thing to do is to reduce it all the way down to next to nothing.

While we do that, we’ll start by dicing up the pork into fairly large, but manageable chunks. You can either sear that now or you can add it in once everything else is cooking.

I prefer to sear the meat all over first, so if you’d like to take that approach, oil a pan, season the meat and fry on high until brown all over. Don’t worry about cooking it through.

Set the meat aside and peel and finely dice the carrot, onion and celery. Set them aside with some finely chopped garlic.

We’ll slice up the mushrooms and set them aside as well.

Next, we’ll peel the celeriac and dice up the interior. You want small enough pieces to cook through fairly quickly, but not so small that they get waterlogged.

Simmer that celeriac in a large pan until soft enough to mash, then do so with salt and a good helping of butter.

In another large pan with some oil, saute the mushrooms with a little salt until they’re nicely cooked through and until at least a little bit of the excess water cooks off. Drain the rest off and set them aside.

Wipe cook the mirepoix of carrot, celery and onion, and the garlic, on a low-medium temperature with some salt. Stir frequently to cook it all through evenly.

Add the pork back in, seasoning further if required, then the stock and a bottle (or can) of cider. Throw in a bay leaf and some peppercorns, then simmer everything down for about 2.5 hours. You shouldn’t need to top up the liquid, but if you do, just add a little more water to stop everything drying out.

When it’s nearly ready, add some honey and some mustard. You can also add some cider vinegar if desired.

Take it off the heat and stir in a little salt and butter, then serve with a fresh garnish.

A few final things to remember

  • I would like to confess that, yes, that is coriander in the pictures. I advise against it. Parsley is a much better accompaniment. But when I took these photographs I had overlooked this important, but not vital ingredient!
  • Butter is always your friend. Except when you’re worried about your weight, heart or overall health. But that’s a matter for another day. I’d always advise adding butter to ANY mash. But if you want to skip it for the sauce, use a little cornflour instead.
  • Pork shoulder is a great cut of meat to use here, because it’s big, tough and fatty enough to melt down wonderfully. But you could use any other stewing cut of pork.

Similar Recipes & Useful Sides

Homemade White Bread

Simple Caraway Bread

Thai Coconut, Prawn & Mushroom Soup

Creamy Potato Chowder & Sausage Meat Croquette


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Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


Easy Pork & Apple Casserole with Honey & Mustard Recipe

A simple pork and cider dish, a casserole made with honey, mustard and other assorted ingredients perfectly suited to braising the pork.
Prep Time 1 hr
Cook Time 2 hrs 30 mins
Course main
Cuisine English

Ingredients
  

  • 500 ml Chicken Stock or 1 stock cube
  • 400 g Pork Shoulder
  • Salt
  • 2 tsp Black Peppercorns
  • 2 tsp Mustard
  • 1 tbsp Honey
  • 2 cups Mushrooms
  • 3 cloves Garlic
  • 1 btl Cider or can
  • 1 Carrot
  • 2 sticks Celery
  • 1 Onion
  • 1 Celeriac
  • 100 g Butter
  • 1 Bay Leaf
  • Fresh Parsley

Instructions
 

Prep

  • If you’re using liquid stock, rather than a stock cube, reduce it down almost all the way to nothing, then add a can of cider and stir together. Set aside or keep warm, but not hot enough to simmer or boil.
  • Dice the pork into fairly large, but still bitesize pieces. In a hot, oiled pan, brown the meat all over with some salt, then set aside.
  • Peel and finely dice the carrot, onion and celery. Set them aside with some finely chopped garlic.
  • Slice up the mushrooms and set them aside separately.
  • Peel the celeriac and dice it into small enough pieces to cook through quickly, but without soaking up too much water.

Cook

  • Simmer that celeriac in a large pan until soft enough to mash, then do so with salt and a good helping of butter. You’ll probably want to give it 20 – 30 minutes to cook through, depending on the size of the chunks.
  • In another large pan with some oil, saute the mushrooms with a little salt until they start to cook through and some of the excess water cooks off, then set them aside with the pork.
  • Cook the mirepoix of carrot, celery and onion, and the garlic, on a low-medium temperature with some salt. Stir frequently to cook it all through evenly.
  • Add the pork and mushrooms back in, then the mixture of stock and cider. Add a bay leaf and some peppercorns, then simmer for about 2.5 hours or until the sauce is well reduced and the meat tender. If the meat isn’t tender by the time the sauce thickens, top up the liquid with a little water.
  • When it’s nearly ready, add some honey and some mustard. You can also add some cider vinegar if desired. Then take it off the heat, stir in a little salt and butter, then serve with some fresh parsley.
Keyword beef casserole, beef stew, cider, honey, honey mustard, mushroom, mustard, pork, pork & cider, pork and cider

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