Creamy pork & pear cassoulet
- Preparation and cooking time
- Serves 4
- 2 tbsp vegetable oil
- 400g pork loin steak, cut into strips
- 2 medium onions, sliced
- 2 garlic cloves, crushed
- small pack sage leaves, chopped
- 2 tbsp plain flour
- 500ml bottle apple or pear cider
- 2 medium pears, cored and each cut into 8 slices
- 100ml double cream
- crusty bread, to serve
- STEP 1
Heat half the oil in a medium saucepan or flameproof casserole over a high heat. Season the pork and fry for 3-4 mins, then transfer to a plate. Reduce the heat to medium and add the remaining oil and onion. Soften for 8 mins, then add the garlic and fry for another 2 mins.
- STEP 2
Add the sage and flour, stir and cook for 1 min. Increase the heat, then pour in the cider and bubble for 4 mins. Return the pork and juices to the pan, season, then reduce to a simmer and cover. Cook for 10 mins.
- STEP 3
Add the pear slices, stir and cook for another 10 mins. Stir through the cream, season, then divide between bowls and serve with crusty bread.