Mr Paul's Pantry
Making a Pork and Apple Cider Casserole
Recipe
2 tbsp sunflower oil
100g bacon lardons
600g pork shoulder, cut into 5cm pieces
200g small whole shallots, peeled
30g butter, softened
1 small onion, chopped
225ml dry cider, plus an extra splash
225ml chicken stock (Fresh, Carton or made up from a a cube)
1/2 tbsp chopped fresh sage (if using dried 2 teaspoons)
2 celery sticks, cut into chunky slices
15g plain flour
1 tbsp whole grain mustard
2 tbsp crème fraîche
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