British Pork and Cider Casserole Recipe

Pork and Cider Casserole
gordana jovanovic/Getty Images
Prep: 40 mins
Cook: 2 hrs
Total: 2 hrs 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
1022 Calories
71g Fat
26g Carbs
62g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 1022
% Daily Value*
Total Fat 71g 92%
Saturated Fat 30g 150%
Cholesterol 259mg 86%
Sodium 923mg 40%
Total Carbohydrate 26g 10%
Dietary Fiber 4g 13%
Total Sugars 13g
Protein 62g
Vitamin C 13mg 64%
Calcium 120mg 9%
Iron 5mg 25%
Potassium 1296mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for pork and cider together with a little mustard and cream makes a delicious, lovely, and light casserole that is very easy to prepare. It's an excellent lunch dish or main course for dinner or an alternative Sunday lunch. Serve with seasonal vegetables and new potatoes—it's delicious.

A hefty dose of French tarragon is a nice addition here as it balances very well with the punch of the cider and the bite of the mustard. Feel free to change the herbs in this dish but read the note at the end of the recipe first.


  • 55 grams (about 2-ounces) unsalted butter

  • 1.2 kilograms (about 42-ounces) pork shoulder, cut into large cubes

  • 200 grams (about 7-ounces) thick-cut bacon thick

  • 1 medium onion, coarsely chopped

  • 2 medium celery ribs, coarsely chopped

  • 12 medium shallots, peeled

  • 350 milliliters (about 12-ounces) dry cider, or apple juice

  • 350 milliliters (about 12-ounces) chicken stock

  • 2 tablespoons cornstarch

  • 2 tablespoons water

  • 3 tablespoons whole-grain mustard

  • 3 tablespoons fresh French tarragon leaves, coarsely chopped

  • 125 milliliters (about 4-ounces) crème fraîche, or sour cream

Steps to Make It

  1. Heat the oven to 325 F / 170 C / Gas 3.

  2. Heat a large flameproof casserole over medium heat. Add half of the butter and heat to foaming. Add half of the cubed pork and fry for 10 minutes until golden and brown, stirring from time to time. Take care not to burn. Remove the cooked pork and repeat with the remaining butter and pork.

  3. Heat a frying pan until hot and dry fry the bacon until crisp. Remove and set aside. Fry the onion, celery, and shallots in the same pan until slightly soft.

  4. Place all the vegetables, bacon, and pork in the casserole. Add the cider and stock, bring to a gentle simmer on the stovetop then cover with a tight-fitting lid and place in the heated oven. Cook for 2 hours or until the pork is tender. Check from time to time to make sure the liquid hasn't dried out. When cooked, remove from the oven.

  5. Mix the cornstarch with the water to form a thick paste. Add the paste plus the mustard, tarragon, and crème fraîche to the casserole dish and stir thoroughly.

  6. Gently cook on the stovetop until the sauce has thickened slightly. Serve.

Note: This casserole is flavored with tarragon, a lovely combination with pork, but use the softly flavored French tarragon variety or the dish will be overpowered. You can substitute the tarragon with your favorite herb although, if using stronger herbs, you might want to reduce the quantity, especially if it's sage or rosemary, as these also would overpower the dish.