Pork and Organic Cider Casserole

Heavy with fragrant juniper, cider and juicy prunes, this dish brings out the superior flavour of Waitrose Free Range Pork.

  • Preparation time: 20 minutes
  • Cooking time: 55 minutes (includes 10 minutes resting)
  • Total time: 1 hour 15 minutes 60 minutes 15 minutes

Serves: 6

Ingredients

  • 1kg Waitrose Free Range Pork Shoulder Steaks, each cut into 6-8 even-sized cubes
  • 2 cloves garlic, crushed
  • ½ tsp juniper berries, crushed
  • 2 tbsp olive oil
  • Geo Organic Sea Salt and freshly ground black pepper
  • 500g shallots, peeled (cut in half if large)
  • 500ml bottle Westons Strong Organic Cider
  • 2 sprigs fresh rosemary
  • ½ x 250g pack Waitrose French Ready-To-Eat Prunes, halved lengthways
  • 225g bag Waitrose Solo Baby Spinach
  • ½ x 100g pack pine kernels, toasted

Method

  1. Preheat the oven to 190°C, gas mark 5. Place the pork cubes, garlic, juniper berries, 1 tbsp of the olive oil and some freshly ground black pepper in a medium-sized bowl and mix well. Set aside.
  2. Heat the remaining oil in a large flameproof casserole dish over a high heat and brown the shallots for 4 minutes. Remove from the pan and reserve.
  3. Keeping the heat high, add the pork to the casserole dish, in two batches, and cook until brown on both sides. Remove from the pan and set aside with the shallots. Pour the cider into the casserole dish and, when the bubbles subside, return to the heat and scrape the bottom of the pan to loosen the crispy bits. Bring to a fast boil for 3 minutes, or until the cider has reduced slightly.
  4. Pour the reduced cider through a sieve into a jug and discard any pieces caught. Add the rosemary sprigs and season. Return the shallots and pork to the casserole dish, pour the cider sauce over the top and place in the oven, uncovered, for 25 minutes, until the pork is thoroughly cooked. Add the prunes and continue to cook for a further 10 minutes.
  5. Remove from the oven and add all the spinach, folding it gently through the meat mixture. Cover and leave in a warm place for 10 minutes (just to allow the spinach to wilt). Scatter with the pine kernels and serve with a bowl of mixed mashed potato and swede.