Once more a lovely evening spent entertaining dear friends at our home. Socialising is so good for the soul! Sharing thoughts, idea's, good company and good food. This pork casserole with sage and cider is so flavoursome and hearty. The expression .. "I had a party in my mouth" comes to mind. The apple, sage and cider work well together, the flavours complement each other beautifully - definitely a match made in heaven! If you are following a low carbohydrate diet just omit the penne noodles and replace with shirataki noodles, low carb veg or even cauliflower rice.
Pork casserole with sage and cider recipe
Please feel free to substitue the sage and cream and cider in the following ways. Instead of using dried sage spice it would also be quite ok and probably better to use freshly chopped sage. Our local supermarket didn't have fresh so I had no choice but to buy the spice in a bottle. You could also use dry white wine, Gewürztraminer or Chardonnay instead of the cider. You could also substitute the pasta with shirataki noodles.
Pork casserole with sage and cider ingredients:
- 1 large chopped onion.
- 125g (4.4 oz) button mushrooms (half a packet)
- 1.7kg (59.9oz) cubed lean pork
- 2 tbs coconut flour (always make a "roux" first with a little hot water to prevent lumps)
- 2 tsp dried sage.
- 330ml (11.1oz) premium alcoholic cider
- 600ml ( 20.2 oz) water
- 250g (8.8 oz) packet of bacon diced
- 1.5 Granny Smith Apples decored and cubed
- 5 celery fingers finely sliced
- couple of grinds of coarse salt and coarse black pepper
- 1 tsp hot English mustard
- 250g cup of cream
- zest of 1 whole lemon (grated on rough side of grater)
Pork casserole with sage and cider cooking instructions:
1. Pour a glug of oil of your choice into a hot non stick pan or wok.
2. Proceed to brown the onions and add the chopped bacon, and mushrooms.
3. I used a smokey bacon spice while sauteeing, but you could probably use a bbq or even a cajun spice.
4. Once browned and rich in colour, add your cubed pork and brown while sealing them.
5. Place the whole lot in to the slow cooker.
6. Mix very well.
7. Add the remaining ingredients on list except for cream and lemon zest.
8. Cook on high for three hours and finish off cooking on low for 2 hours.
9. Just before serving fold in the cup of cream and lemon zest.
The lemon zest takes this extremely delicious dish to a whole new level. It immediately went from "yummy" to WOW, WOW, WOW! Everybody enjoyed this pork casserole with sage and cider. Some people even had seconds! If you make this please let me know what the final result was like. As always I love to hear your thoughts, suggestions and feedback :)