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Top Rated Pork Recipe:Braised Pork with Plums


 

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Gez
Posted 1794 days ago
It does say 300ml of cider and it does not say dried cider, it says dry cider?
Admin
Posted 1957 days ago
Thanks Nicki & Ian, all fixed. :-)
Nicki
Posted 1962 days ago
We used medium dry Cider and it was lovely. Also it's meant to read 300ml rather than 30ml of Cider :)
Ian
Posted 1965 days ago
Presumably, the reference to 'dried cider' in hte ingredients should be 'dry cider'
 

Slow Cooker Recipes > Pork Recipes

Slow Cooker Recipe

Cidered Pork With Sage Dumplings

Cidered Pork With Sage Dumplings

Cidered Pork with Sage Dumplings is rated 3.4 / 5 based on 59 votes.

Print Recipe
Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:
Added 28 Apr 2013

Ingredients

  • 1.5 lb (700 g) pork shoulder steaks cut in cubes and discard the fats
  • 1 tablespoon sunflower oil
  • 1 leek sliced thinly then separate the green and white parts
  • 300 ml (10 fl oz) dry cider
  • 300 ml (10 fl oz) chicken stock
  • 2 tablespoons flour
  • 7 oz (200g) diced carrots
  • 2-3 stems sage
  • 1 dessert apple should be cored and diced.
  • salt and pepper

For the dumplings:

  • 1 tablespoon sage chopped
  • 5-7 tablespoons parsley chopped
  • 5 oz (150g) self-raising flour
  • 5-7 tablespoons water
  • 3 oz (75g) vegetable suet

Steps:

  • Preheat the slow cooker as per instruction if necessary.
  • Heat oil in a frying pan, add the pork and fry over high heat until browned.
  • Lift the pork from the pan using a slotted spoon and transfer to the slow cooker pot.
  • Place the slices of white leek in a pan and fry for 2 to 3 minutes until softened.
  • Stir in the flour and mix it with stock and cider.
  • Place the carrot, sage, apple, pepper and some salt.
  • Bring to boil and stir.
  • Put the mixture in the slow cooker pot and cover with lid.
  • Cook the mixture over low heat for 8 to 10 hours until pork is tender.
  • For the dumplings:

  • Place the suet, herbs, flour, pepper and a little salt into a bowl then mix.
  • Add a small amount of water and stir the mixture until softened.
  • Cut into 12 pieces and roll into balls with floured hands.
  • Place the slices of green leeks into the pork casserole and stir, then arrange the dumplings on the top.
  • Cover and cook on low heat for about 1 hour until they are well risen.
  • Place into shallow bowls using a spoon to serve.
  • For beery pork with rosemary dumplings:

    Use the same instructions above, just add 300 ml of blonde beer or a large cider, mixed parsnip should be diced, carrot or swede and apple. Add 2 rosemary stems instead of sage then 1 tablespoon of chopped rosemary instead of sage to the dumplings.

    Recipe End

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