Spanish Persimon® adds a great flavour to this warming slow-cooked pork and cider casserole.
Pork, Spanish Persimon® and Cider Casserole
A delicious and warming pork and cider casserole
Ingredients
- 2 P.D.O Spanish Persimons®
- 1 tbsp vegetable
- 500 g lean pork chunks
- 1 large red or brown onion sliced
- 3 celery sticks sliced
- 1 large red pepper deseeded and chopped
- 300 ml dry cider
- 400 ml gluten-free chicken stock
- 1 tsp ground coriander
- 1 tsp ground cumin
- salt and freshly ground black pepper
- 3-4 tsp gluten-free chicken gravy granules
- fresh parsley sprigs to garnish
Instructions
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Cut the leafy tops from the Spanish Persimon® and chop the flesh into chunks.
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Heat the oil in a flameproof casserole and add the pork. Cook over a medium-high heat for 4-5 minutes, turning occasionally, until well-browned (important for a good flavour).
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Add the onion, celery, red pepper and Spanish Persimon® and cook for 2 minutes, then pour in the cider and stock. Stir in the coriander and cumin and season with black pepper. Cover and cook on the hob over a low heat for 1hour 15 minutes, or cook in the oven for the same time (preheated to 190°C/Gas Mark 5).
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Just before serving, stir in the chicken gravy granules to thicken. Check the seasoning, adding salt and black pepper, if needed. Serve with parsley.
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TIP: Serve with baked potatoes (cooked in the oven for 1 hour) or with creamy mash and green veg, such as broccoli or cabbage.