Preparation time is 15minutes
Cook time is 7hours 10minutes
Total time is 7hours 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
- 600grams pork shoulder steaks
- 2tablespoons olive oil
- 2 large onions, peeled and chopped
- 1 large apple, peeled, cored and chopped
- 800grams cannellini bean, canned, drained
- 1tablespoons wholegrain mustard
- 3grams sage, fresh, chopped
- 3/4 cup chicken stock, made with 1 stock cube
- 1/3 cup dry cider
- 1teaspoons cornflour
Nutrition per serving
2360kJ
Protein
48.8grams
Sugars
12.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This warming and hearty casserole is perfect cold weather comfort food.
Method
Step 1 of 5
Heat the oil in a large pan on medium high heat and sear the pork steaks on all sides, working in batches.
Step 2 of 5
Place the onions, 5 sage leaves and the butterbeans in the slow cooker and place the sealed pork steaks on top.
Step 3 of 5
Bring the chicken stock and cider to the boil in a small saucepan and pour over the pork mix. Cook on low for 6 hours, add the apple and cook for 1 hour, until the pork is completely tender.
Step 4 of 5
Remove the pork from the slow cooker and set aside in a serving dish. Whisk the cornflour with a tablespoon of water and stir into the sauce along with the mustard. Cook for a couple of minutes, until thickened.
Step 5 of 5
Pour the sauce and beans over the pork and serve.
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