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Pork Casserole with Apples and Cider
Chunks of pork shoulder braised in dry cider with apple wedges, spring onions and herbs, then enriched with cream and egg yolk. The round Ultra Pro 2.5 l does both stages: the cider sauce and a first cooking of the meat happen in the microwave, then the dish goes into the oven to finish slowly.
- Total time
- 94 min
- Prep
- 15 min
- Cook
- 77 min
- Rest
- 2 min
Ingredients
Method
Trim some of the fat and sinew from the pork and cut it into 40 to 50 g (1 1/2 oz) pieces, as for a stew, with the Tupperware Ergonomic+ chef's knife.
Cut the green tops off the spring onions and keep them for serving.
Melt the butter in the round Tupperware Ultra Pro 2.5 l in the microwave for 45 seconds at 600 W. Whisk in the flour with the Tupperware Flexible Whisk and cook for 1 minute 30 seconds at 600 W. Straight away, add the cider gradually, whisking briskly so no lumps form, then add the meat.
Cover and microwave for 15 minutes at 600 W, then let stand for 2 minutes. Meanwhile, heat the oven to 200 °C (400 °F).
Peel the apple with the Tupperware 2-in-1 Peeler, core it with the Apple Corer and cut it into 8 wedges.
Add the apple, the white parts of the spring onions, the thyme, bay leaf and crumbled stock cube to the Ultra Pro. Season, stir and bake covered for 55 minutes.
Shake the cream and egg yolk together in the Tupperware Shaker. Stir the mixture into the pork with the Tupperware Mixing Spoon and bake uncovered for 5 minutes more. Serve hot, scattered with the chopped onion tops.
