Cider Pork Casserole
|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|
|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)|
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.