Pork and apple cider casserole with sage dumplings

Wonderfully warming, this hearty pork and vegetable casserole is cooked in apple cider to produce a brilliant, aromatic one-pot meal. Serve with dense, fluffy sage dumplings to soak up the flavoursome sauce and complete this beautiful Winter dish.

  • 25 mins preparation
  • 2 hrs cooking
  • Serves 6
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Pork and apple cider casserole with sage dumplings
  • 1 kilogram pork shoulder, trimmed, cubed
  • 1/2 cup seasoned flour
  • 2 tablespoon olive oil
  • 12 small pickling onions, peeled
  • 2 apples, cored, cut into chunks
  • 2 clove garlic, crushed
  • 345 millilitre bottle apple cider
  • 1/2 cup chicken stock
  • 2 bay leaves
  • 1 bunch baby carrots, trimmed, peeled
  • green beans, steamed, to serve
Sage dumplings
  • 1 1/2 cup self-raising flour
  • 1/4 cup grated parmesan
  • 1 tablespoon finely chopped sage
  • 50 gram butter, chopped
  • 2/3 cup buttermilk


Pork and apple cider casserole with sage dumplings
  • 1
    Preheat oven to 160°C (140°C fan-forced).
  • 2
    Dust pork in flour, shaking off excess. Heat half of the oil in a medium flameproof casserole dish on high. Brown pork in batches, 2-3 minutes each. Transfer to a plate.
  • 3
    Heat remaining oil in same pan on medium. Cook onions, stirring occasionally, 4-5 minutes, until golden brown. Add apples and garlic. Cook, stirring occasionally, 3-4 minutes.
  • 4
    Return pork to pan with cider, stock and bay leaves. Bring to boil. Remove from heat. Season to taste.
  • 5
    Bake, covered, 1 hour, stirring occasionally. Stir in carrots. Bake further 35-40 minutes, until pork is very tender and sauce thickens. Increase oven to 200°C (180°C fan-forced).
  • 6
    To make dumplings: meanwhile, sift flour into a bowl. Stir in parmesan and sage. Rub in butter, using fingertips, until mixture resembles breadcrumbs. Season to taste. Add buttermilk and use palette knife to mix quickly to a soft, sticky dough. Spoon tablespoons of mixture over casserole.
  • 7
    Bake 20-25 minutes, uncovered, until dumplings are golden brown and puffed. Serve with steamed green beans.


If baby carrots are unavailable, chop some large ones into batons. Seasoned flour is plain flour with added seasonings of choice.

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