When cool weather comes to Melbourne, warming meals make their way onto the menu. Slow-cooker pork recipes provide easy-to-prepare options for the family table. Our apple cider-infused pork casserole is an ideal fit for the season both in terms of flavour and heartiness.
This pork apple cider casserole is best with pork fillets. The slow cooking process brings out both the flavour and the nutrients of the meat and the other healthy ingredients.
Pork casserole recipes are easy to prepare. This one is no exception, but with the right ingredients, it brings high-level taste to the table. The dish is substantial enough to serve as a standalone meal alongside a loaf of fresh bread.
Why Get Your Pork from a Free-Range Butcher
This slow-cooker pork recipe celebrates the flavour of free-range pork fillets. Experience the superior taste and nutrition that comes with naturally-grown meat, ethically sourced from a trusted butcher.
You can ensure you get the best pork by purchasing Australian pork from our Melbourne free-range butcher.
A Pork Casserole Recipe Filled with Healthy Ingredients
Australian pork is rich in B vitamins and essential minerals like iron and selenium, which are essential for healthy blood and efficient hormone production and metabolism. The other ingredients in this pork casserole recipe bring even more health benefits.
- Apple cider contains polyphenols, which are beneficial antioxidants that help fight free radicals that cause cancer and increase the risk of diabetes, heart disease, and immune system problems. Apples are also rich in immune-supporting vitamin C.
- Fresh sage also brings the benefits of antioxidants to the dish. It also has vitamin K, an essential nutrient for blood health. In addition to the bright flavour, this herb has a high concentration of vitamins, so you do not need a large amount to get health benefits.
- Celery contains high concentrations of flavonoids and folate. These compounds support cell production and assist with metabolism by helping turn carbohydrates into energy.
- Olive oil adds more antioxidants to the dish, and it brings beneficial monosaturated fats that promote heart health and lower the risk of cardiovascular disease.
- Chicken stock is a traditional health remedy. Its image as a cure-all comes from the many nutrients it contains. Broth contains amino acids and gelatin, which promote intestinal health and reduce inflammation. The liquid also contains high concentrations of iron, calcium, and magnesium, which support everything from bone growth to respiratory health.
When combined, these ingredients make this dish the perfect option for strengthening your immune health during cold weather.
The Best Source for Pork in Melbourne
At Church Street Butcher, we bring free-range meat, including Free Range Pork, to Melbourne. We work closely with local producers to ensure we only source ethically raised meats of the highest quality. With these products, you can bring flavour and nutritional value to all your dishes.
Stop at our store or shop online for pork and other free-range meats.
Ingredients
- 1 kilogram Pork scotch fillet (diced)
- 1/3 cup Plain flour
- 2 tablespoon Olive oil
- 1 Brown onion (diced)
- 3 Celery sticks (diced)
- 180 gram Australian rindless bacon rashers (diced)
- 2 tablespoon Dijon mustard
- 320 mililitre Apple cider bottle
- 1 ½ cup Chicken stock
- 2 Granny Smith apples (quartered, cored and cut into thick wedges)
- 1 small bunch Fresh sage extra
- 1 tablespoon Olive oil
- Crème fraiche or sour cream and crusty bread (to serve)
Instructions
- Preheat oven to 180°C/160°C fan-forced. Place flour onto a plate and season with salt and pepper. Lightly dust pork with flour, shaking off excess.
- Heat 1 tablespoon oil in a large non-stick oven-proof casserole pan over a medium-high heat. Cook pork, in batches, for 4-5 minutes until browned on all sides (add more oil if required between the batches). Transfer pork to a bowl.
- Add onion, celery and bacon to the pan. Cook, stirring often, over medium heat for 4-5 minutes or until onion is softened. Stir in mustard, apple cider and stock. Cover and bring mixture to the boil. Remove from heat.
- Add apples and pork to pan. Stir until combined. Add 3 sprigs of sage, cover and place in oven. Cook for 1 hour 15 minutes or until pork is tender. Season to taste.
- Just before serving, heat 1 tablespoon extra oil in a small frying pan over medium heat. Add the remaining sage leaves and cook for 30 seconds or until crisp. Transfer to a plate lined with paper towel.
- Sprinkle casserole with fried sage leaves and serve with crème fraiche or sour cream and crusty bread.
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