Uploaded February 2026 | Updated September 2026, 2 weeks ago
Slow-cooked pork with cider and apples, finished with a splash of cream. A comforting casserole that uses inexpensive pork shoulder steaks.
Instructions
2 tbsp olive oil
500 g (1.1 lbs) pork shoulder steaks chopped into large chunks
½ tsp salt
½ tsp pepper
1 medium onion peeled and diced
12 button mushrooms sliced in half
2 cloves garlic peeled and minced
2 tbsp plain flour (all-purpose flour)
240 ml (1 cup) dry cider (hard cider in the US)
420 ml (1 3/4 cups) chicken stock
½ tsp dried sage (or 1 tbsp finely chopped fresh sage)
2 crisp dessert apples cored and sliced into thick wedges (if they're too thin they'll disintegrate) – I use sweet apples such as Jazz apples but Braeburn or Pink Lady are also great options.
80 ml (1/3 cup) double cream (heavy cream)
To Serve:
6 fresh sage leaves (optional)
1 apple cored and thinly sliced
Instructions
✅Preheat the oven to 170C/325F (fan).
✅Add the oil to a large casserole pan and heat over a medium-high heat.
✅Add the chunks of pork and sprinkle over the salt and pepper. Brown the pork on both sides – this should take about 5-6 minutes altogether.
✅Turn the heat down to medium and add in the diced onion and button mushrooms. Cook for 5 minutes, stirring occasionally, until the onion softens.
✅Add in the cloves of minced garlic and cook for a further minute.
✅Sprinkle over the flour and stir it all in to coat the meat, onion and mushrooms.
✅Pour in the cider and the chicken stock. Add in the dried sage.
✅Turn up the heat and bring to the boil, scraping up any bits that might have stuck to the bottom of the pan.
✅Place a lid on the dish and place in the oven for 90 minutes. Check a couple of times towards the end of cooking and add a splash of water or stock if it's starting to look a little dry.
✅Remove the casserole from the oven and add in the sliced apples and the cream.
✅Stir together, place the lid back on the dish and place back in the oven for 25 minutes – until the apples are tender.
✅Remove from the oven and serve. I like to top mine with a few fresh sage leaves and some very thinly sliced apple for a bit of crunch.
Slow-cooked pork with cider and apples, finished with a splash of cream. A comforting casserole that uses inexpensive pork shoulder steaks.
Instructions
2 tbsp olive oil
500 g (1.1 lbs) pork shoulder steaks chopped into large chunks
½ tsp salt
½ tsp pepper
1 medium onion peeled and diced
12 button mushrooms sliced in half
2 cloves garlic peeled and minced
2 tbsp plain flour (all-purpose flour)
240 ml (1 cup) dry cider (hard cider in the US)
420 ml (1 3/4 cups) chicken stock
½ tsp dried sage (or 1 tbsp finely chopped fresh sage)
2 crisp dessert apples cored and sliced into thick wedges (if they're too thin they'll disintegrate) – I use sweet apples such as Jazz apples but Braeburn or Pink Lady are also great options.
80 ml (1/3 cup) double cream (heavy cream)
To Serve:
6 fresh sage leaves (optional)
1 apple cored and thinly sliced
Instructions
✅Preheat the oven to 170C/325F (fan).
✅Add the oil to a large casserole pan and heat over a medium-high heat.
✅Add the chunks of pork and sprinkle over the salt and pepper. Brown the pork on both sides – this should take about 5-6 minutes altogether.
✅Turn the heat down to medium and add in the diced onion and button mushrooms. Cook for 5 minutes, stirring occasionally, until the onion softens.
✅Add in the cloves of minced garlic and cook for a further minute.
✅Sprinkle over the flour and stir it all in to coat the meat, onion and mushrooms.
✅Pour in the cider and the chicken stock. Add in the dried sage.
✅Turn up the heat and bring to the boil, scraping up any bits that might have stuck to the bottom of the pan.
✅Place a lid on the dish and place in the oven for 90 minutes. Check a couple of times towards the end of cooking and add a splash of water or stock if it's starting to look a little dry.
✅Remove the casserole from the oven and add in the sliced apples and the cream.
✅Stir together, place the lid back on the dish and place back in the oven for 25 minutes – until the apples are tender.
✅Remove from the oven and serve. I like to top mine with a few fresh sage leaves and some very thinly sliced apple for a bit of crunch.
