Normandy-style pork and cider casserole
- January 2019
- Serves 6
- Hands-on time 35 min, simmering time 2-2½ hours
Nothing beats a hearty, slow-cooked casserole during the chilly winter months. We vow our pork and cider recipe will not only fill you with warmth but it will also fill your home with a wonderful fragrance as it cooks too.
We also have a similar recipe, if you’d like to take a look – our Dorset pork and cider casserole.
- 22.4g (10g saturated)
- 6.5g (5.8g sugars)
Cook to the end of step 3, then cool, cover and chill for up to 3 days or freeze for up to 3 months. Defrost, then reheat on the hob and continue.
A dry bottled cider is top pick – or an appley chenin blanc white wine.
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