Somerset Pork with Apples

Serves	8
Prep time	15 minutes
Cook time	10 hours
Total time	10 hours, 15 minutes
Meal type	Lunch, Main Dish
Misc	Child Friendly, Serve Hot
Occasion	Casual Party, Christmas, Formal Party, Halloween, Thanksgiving
Region	British
By author	Karen S Burns-Booth

A delectable pork casserole with shallots, cider and apples, which is cooked in a slow cooker for tender meat and an easy mid-week family supper or Sunday lunch. Alternative cooking times are given for those who don't have a slow cooker.

Ingredients

900g pork loin or leg meat, diced
a little plain flour for dusting
salt and pepper
8 shallots, peeled and cut in half if very large
4 large apples, peeled and cut into quarters (Bramleys are great, but become pulp when cooked for a long time, so use a tart eating apple)
2 cloves garlic, peeled and minced
2 tablespoons cider apple vinegar
150mls cider or apple juice
1 teaspoon Dijon mustard
4 to 6 sage leaves, finely chopped
250mls creme fraiche
extra chopped sage leave to garnish (or winter savory leaves)

Note

Directions

Step 1	Place some flour into a large freezer bag and add salt and pepper to taste. Shake to mix and then add the pieces of pork meat to coat.
Step 2	Place the pork meat into the slow cooker (crock pot) and then add the shallots, apples and garlic. Mix well and then pour over the cider apple vinegar and cider or apple juice.
Step 3	Finally add the chopped sage leaves and the Dijon mustard, giving it all a gently stir and cook on high for 6 hours, low for 8 to 10 hours or on automatic for up to 8 hours.
Step 4	Two hours before the end of cooking, add the crème fraîche and stir well; if the casserole is too liquid, add a tablespoon of cornflour mixed with a little crème fraîche to the casserole. Check and adjust the seasoning at this point too.
Step 5	Serve as soon as the dish is cooked, with seasonal vegetables, pasta, rice or mashed potatoes. Garnish each portion with chopped sage or winter savory leaves.
Step 6	If you don't have a slow cooker, cook in a slow oven for 4 hours, at 150C/300F/Gas Mark 2 in a covered casserole dish.