French Pork & Cider Casserole

This French inspired casserole is something special to serve up on those cold winter nights.  Serve with seasonal vegetables and new potatoes.  Delicious!

Prep Time:
Cook Time:

How to Cook

  1. Preheat the oven to 160°C.
  2. Place the pork on a plate and sprinkle over the flour and freshly ground Gregg's Natural Sea Salt. Gently toss to coat.
  3. Heat 2 tablespoons of the oil in a large flameproof casserole dish over medium high heat. Cook half of the pork for 3 to 4 minutes or until it is brown all over. Remove from the dish and set aside. Repeat with remaining pork.
  4. Add the remaining oil to the pan and reduce the heat to medium low. Add the onions and cook for 3 to 4 minutes or until softened. Add the fennel and Gregg's Crushed Garlic and cook for a further 2 to 3 minutes. Add the Gregg's Rubbed Sage, Gregg's Rubbed Tarragon, Gregg's Bay Leaves, cider, chicken stock, mustard and pork. Bring to the boil.
  5. Cover the casserole dish and bake for 1 ½ hours or until the pork is tender and the sauce has thickened. Stir occasionally.


  • 800 g pork shoulder, cut into 3cm pieces
  • ¼ cup flour
  • ½ tsp Gregg's Natural Sea Salt, freshly ground, to season
  • 3 Tbsp olive oil
  • 1 onion, sliced
  • 1 fennel bulb, sliced
  • 1 tsp Gregg's Crushed Garlic
  • 1 tsp Gregg's Rubbed Sage
  • 1 tsp Gregg's Tarragon Leaves
  • 2 Gregg's Whole Bay Leaves
  • 1 cup apple cider
  • 1 ½ cups chicken stock
  • 1 tsp Dijon mustard

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