Somerset Pork Casserole

Made with crisp cooking apples and cider, a really warming and nourishing dish. Traditionally cooked for the West Country fruit pickers returning from the orchards at the end of the day.


ingredients for Somerset Pork Casserole
  • 450g (1lb) of cubed pork or pork chops diced
  • 1 onion, sliced
  • 10g (2 tsp) tomato puree
  • 5ml (1 tsp) vegetable oil
  • fresh or dried sage
  • 250ml (half pint) pork or vegetable stock
  • 200g (7oz) mushrooms, sliced
  • 1 cooking apple, cored and sliced
  • 20g (1 tbsp) cornflour
  • medium cider
  • seasoning to taste

How to Make Somerset Pork Casserole

Somerset Pork Casserole cooked in oven dish
  1. Heat oil in a frying pan, brown the pork and soften the onions.
  2. Add tomato puree and sage, and stir well.
  3. Transfer to a casserole dish.
  4. Add enough stock to cover meat, cover with lid, and cook for approx 1 hour or until meat is tender
    (190 °C / 375 °F / Gas Mark 5).
  5. Add apple and mushrooms, then continue to simmer for a further 30 minutes.
  6. Mix the cornflour and cider (in a separate bowl) to form a thin paste.
  7. Stir into the casserole until sauce thickens. Add more cider to thin the sauce if required.

Serving Suggestions

Serve with seasonal vegetables.

Other recipes to try: Lamb Stew | Lancashire Hot-Pot | Recipe Index

Recipe by A. Sanderson (Clevedon)

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