Pork with Apple and Cider

Bord Bia logo

facebook logo Twitter logo YouTube logo LinkedIn logo

  Pork with Apple and Cider

 A lovely creamy pork dish. You could also use diced pork fillet, just reduce the cooking time to one hour. 

Pork with Apple and Cider

Serves 4 


  • 500g pork, shoulder or gigot, well trimmed and diced
  • 1–2 tablesp. olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 good tablesp. plain flour
  • 250ml dry cider
  • 1 large cooking apple, chopped
  • 3 tablesp. light cream
  • 1 bay leaf
  • Salt and freshly ground black pepper

Garlic Topping 

  • 25g butter
  • 1 clove garlic, chopped
  • 50g breadcrumbs
  • Grated rind of a lemon
  • 1 tablesp. fresh parsley, chopped

To Cook

Preheat the oven to Gas Mark 4, 180°C (350°F).

Heat a tablespoon of oil in a frying pan. Add the pork, a few pieces at a time and brown well. Remove the meat as it browns to a shallow baking dish.

Add a little more oil to the pan if necessary. Add the onion and garlic and cook for a couple of minutes until softened. Then add the flour and cook for a minute or two. Add the cider, stirring all the time. Then add the apple, cream, bay leaf and seasoning.

Pour the sauce over the pork in the baking dish. Cover with foil and cook in the preheated oven for approximately 1½ hours or until the pork is tender.

Meanwhile make up the topping. Melt the butter in a large pan. Add the garlic and breadcrumbs. Toss together for two to three minutes until crispy. Add the lemon rind, parsley and a little seasoning. Set aside.

When the pork is cooked, taste for seasoning. 

Serving Suggestions

Sprinkle the Garlic Topping over the pork and serve with mashed potatoes with a little wholegrain mustard mixed through them.

Nutritional Analysis per Serving

Protein: 29g 

Carbohydrates: 34g 

Fat: 28g 

Iron: 2.5mg 

Energy: 510kcal