PORK, ALE & APPLE CASSEROLE (Archive): prep ahead, skinny, opt for no-alcohol or chicken

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Comforting lunch as we hang on for spring...

                                                                                                               1st posted  2/21; updated 3/23

Cooked properly, Pork is not as unhealthy as we think; try this reduced-fat casserole, richly flavoured with pale ale, apples and root veg
'Lovely and rib-sticking; so comforting and satisfying.' Taster

Though signs of spring are encouraging, it's not yet time to whip out lighter recipes with plenty of salad, poultry and fish.

If you're getting bored with chicken and beef though, pork is a great between-seasons meat.  

It is good value right now; 600g/21.1oz shoulder steak is currently £5 at M&S and a leg joint with crackling is £9 per kilo.  But if you're not in the mood, buy, freeze and save for the Easter Holidays.

On the health front, pork is  one of the meats recommended for those low on Vitamin D.

Slow-cooked with with lots of inexpensive root veg, flavoured with cider or pale ale, this rib-sticking recipe will feed 6-8 generously.  And it is such a lovely golden colour -- not brown!!

Pork steak is not as lean as leg or fillet of pork but depending on how it's cooked, fat can be sharply reduced.

The casserole pictured is heavy on potatoes - both white and sweet -  a favourite of the 90+ retired priest for whom it was cooked. Some of the potatoes can be replaced without loss of flavour or texture.

Leftovers can be frozen or turned into a thick soup served over rice, noodles or toast. 

67 recommends using a slow cooker but instructions for oven or stovetop cooking are included.

Cost: £7'ish using pork shoulder steaks (Mar 2023)

Feeds: 6-8 (the recipe halves nicely)

Ingredients:

   500gm casserole pork OR pork steaks, shoulder or leg in large dice

   2-3 tbsp seasoned flour

   1-2 tbsp oil

   1 cup onion, in large dice

   2 garlic cloves, finely grated

   2/3 cup thickly sliced carrots

   2/3 cup celery, peeled & in good sized chunks

   2/3 cup swede or parsnips, in med dice (or 2/3 cup each)

   1.5 cups peeled white potatoes, in good sized chunks   

   2/3 cup peeled sweet potato, in good sized chunks (opt)

   250ml pale ale or apple cider or white wine

   approx 175ml good vegetable stock 

   1 large crisp apple peeled & cored, in fine dice 

   1 cup frozen peas AND/OR

   1 cup frozen mixed veg

   1-2 tbsp Dijon mustard

   salt & pepper

Method:

1. Start the day before the casserole is needed
2. Place a large non-stick pan (with matching lid) over high heat
3. Remove fat from pork, place in a bag with seasoned flour; toss
4. (THIS STEP IS RECOMMENDED BUT OPTIONAL) Spray pan liberally with oil; add floured meat in one layer - you may need to do this is batches - leave without stirring (2-3 mins) until browned on one side; stir, brown other side slightly, remove to a bowl; continue until the rest of the meat is done
5. Reduce heat to med high, add a little oil into the pan; add onions, garlic & celery and sautee 5 mins until soft & translucent; stir in rest of root veg, turn heat down to low, partially cover with a lid and leave to sweat 15-20 mins, stirring occasionally to prevent sticking
6. Add pork (with juices, if any) & alcohol; bring to the boil; bubble 5 mins
7. Pour into slow cooker; add just enough stock to cover; cook on high 2 1/2 to 3 hours
8. OR these methods are untested by 67 (a) reduce heat of hob to medium, add stock, put a lid on the pan and simmer for an hour or until meat is tender OR (b) add stock, pour into place in a covered casserole dish in a moderate oven and bake 1 hour or until meat is tender 
9. 20 mins before end of cooking, stir in diced apple 
10. Allow to cool overnight; in the morning remove any solidified fat (depending on the cut of pork, there shouldn't be much) 
11. Reheat with frozen veg, thickening juices with 1 tbsp butter & 1 tbsp flour mashed together OR a slurry of 1 tbsp cornflour mixed with 1 tbsp cold water.
12. Before serving, stir in mustard; test seasoning, add pepper & salt as needed
13. Serve with mash or rice and stir-fried Savoy cabbage (with or without bacon) (See Principles of Stir-Fry)

Comments:

'Excellent.  Beautifully cooked.' Retired priest

'I really loved this; the ale and apple are subtle but add a little something-something that makes the entire dish special.' Retired writer. 

Tip:

• Replace pork with chicken thighs
• replace alcohol with apple juice  

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.