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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