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Pork in Cider Casserole

It took a bit off fiddling to find a really delicious recipe, hence the appearance of a few surprising ingredients. The beauty of this dish is that it doesn't need a lot of attention - you can shove it in the oven and go off and do what you like for a couple of hours.

Ingredients (Serves 2)

  • 2 pork loin steaks, or 400g - 14oz - pork fillet
  • 350ml - 12 fl oz - dry cider
  • 100ml - 3½ fl oz - cider vinegar
  • 1 onion, coarsely chopped
  • 5 garlic cloves, peeled and halved
  • 1 pork stock cube
  • 1 tbsp szechuan peppercorns
  • 1 tbsp chopped tarragon (fresh or dried)
  • Olive oil, salt and pepper

What To Do

  1. Lightly oil a shallow casserole dish. Chop the pork into largeish
    chunks and add them to the dish with all the other ingredients.
  2. Place in an oven at a low heat (140°C/Gas Mark 2) for about an
    hour and three quarters. Stir once halfway through
  3. Serve with green peas and plain boiled potatoes which will soak up the delicious juices.


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