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Cider Pork Casserole

Microwaverina's picture
  Lean pork shoulder 1 1⁄4 Pound, cut into small cubes
  Cider/1 1/4 cups of cider and water mixed 1 1⁄4 Cup (20 tbs)
  All purpose flour 1 1⁄2 Tablespoon
  Onion 1 Medium, sliced
  Carrots 2 , sliced
  Bay leaves 2
  Chicken bouillon cubes 2
  Lemon 1 , squeezed
  Sliced mushrooms 1⁄2 Cup (8 tbs), halved (To Garnish)
  Black grapes 1⁄4 Cup (4 tbs), halved (To Garnish)
  Salt To Taste
  Pepper To Taste

1 Leave meat to soak in the cider or cider and water for 1/2 hour or overnight.
2 Drain the meat, and reserve the liquid. Toss the meat in the flour seasoned with salt and pepper.
3 Arrange the onion and carrots in a 2 litre/3 1/2 pint (9 cup) casserole.
4 Add the meat, bay leaves, stock (bouillon) cube, lemon juice and reserved liquid.
5 Cover with a lid or plastic wrap. Pierce the plastic wrap, if used, and microwave on full power for 10 minutes.
6 Stir and microwave on power 5 for 30 minutes.
7 Remove bay leaves and stir in the mushrooms. Stand for 10 minutes, covered.
8 Garnish with grapes if liked.

Recipe Summary

Main Dish

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