Somerset Pork
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500 g lean diced pork
- • 1 onion (diced)
- • 1 leek (rinsed and sliced)
- • 2 large carrots (cut into 1/2cm slices)
- • 1 dessert apple (peeled, cored and diced)
- • 2 cloves of garlic (crushed)
- • a bunch of fresh thyme (stripped of the woody stems and chopped)
- • 4 tsp Dijon mustard
- • 200 ml dry cider
- • 2 chicken stock cubes (made up with 400ml boiling water)
- • 75 g reduced-fat cream cheese
- • salt and freshly ground black pepper
- • low-calorie cooking spray
Preparation Steps
Spray the pan with low-calorie cooking spray and place over a high heat.
When the pan is hot, add the diced pork and quickly seal for a couple of minutes.
Lower the heat to medium and add the onions and leeks. Sauté for 5 minutes until the vegetables begin to soften.
Add the garlic and thyme and stir until everything is well combined.
Pour in the stock and cider and then add the carrots and chopped apple.
When the casserole comes to a boil, reduce the heat to low, cover with a lid and allow to simmer for 30 minutes.
Stir in the mustard and cream cheese and allow to simmer, uncovered for a couple of minutes.
Season with some salt and freshly ground black pepper, if you wish.
Garnish with a few thyme sprigs to serve.