Pork, cider & artichoke stew

Pork, cider & artichoke stew

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(1 ratings)

Prep: 30 mins Cook: 2 hrs, 30 mins

Easy

Serves 4

Jerusalem artichokes are in season throughout the winter months and lend a sweet, nutty flavour to this hearty casserole

Nutrition and extra info

Nutrition: per serving

  • kcal638
  • fat20g
  • saturates6g
  • carbs43g
  • sugars24g
  • fibre7g
  • protein62g
  • salt1.5g
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Ingredients

  • 1-2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1kg pork shoulder steaks, each cut into 4
  • 300ml medium-dry cider
    Cider

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 4 rashers dry-cured, smoked streaky bacon
  • 2 onions, thickly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g carrots, sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 bay leaves
  • 3 thyme sprigs
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 650g Jerusalem artichokes
    Jerusalem artichoke

    Jerusalem artichoke

    jer-oo-sa-lem ar-tee-choke

    This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned…

  • 2 tbsp plain flour
  • 400ml chicken stock
  • knob of butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Heat a splash of oil in a large frying pan and season the pork. Brown in two batches for 10 mins each, transferring the meat to a medium casserole dish. Add 100ml cider to the frying pan and let it bubble and reduce. Scrape up any bits from the bottom of the pan and tip the liquid over the meat.

  2. Wipe out the pan. Heat 1 tbsp oil and add the bacon, onions, carrots, bay leaves, 2 thyme sprigs and some seasoning. Fry for 10 mins over a high heat, stirring often, until golden.

  3. Meanwhile, half-fill a large bowl with cold water and add the lemon juice. Scrub the artichokes then slice thinly lengthways, leaving the skin on, and drop into the water. Heat oven to 160C/140C fan/gas 3.

  4. Stir the flour into the vegetables and bacon, cook for 1 min, then stir in the stock and remaining cider. Season, bring to a simmer, then stir into the casserole. Drain the artichokes and pat dry, then use to cover the stew in two layers, overlapping the slices generously. Season, brush over a little butter, and sprinkle over the leaves from the remaining thyme sprig. Bake, covered, for 1 1/2 hrs, then uncover and cook for a further 30 mins. To crisp the top, brush again with butter, heat the grill to high and grill for 5 mins. Leave to stand for 5 mins before serving.

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Comments, questions and tips

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sharppayne15
21st Feb, 2016
Have never tried Jerusalem artichokes before but am now a convert. This recipe was superbly tasty. We served with roast potatoes and some purple sprouting broccoli-delicious will make again
suzannedbyrne
6th Feb, 2016
3.8
I made this during the week, swapping the artichokes for sliced potatoes as I'm the only one in the house that likes them. Otherwise, cooked as per the recipe and it was really nice. Hearty warming winter food, will make again for sure !
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