Pork in Cider with Herby Dumplings
Pork in Cider with Herby Dumplings
 Prep Time ~30mins | Cooking Time ~50 mins |
 Approx Cost ~£11 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 4 |
Tip ~ You could use white wine in place of the cider
Ingredients
1 tbsp olive oil
675g / 1 ½ lb lean boneless pork, cubed
1 onion, sliced
2 tbsp plain flour
1 litre / 1 ¾ pints dry cider
2 carrots, chopped
2 eating apples, peeled, cored and sliced
1 bouquet garni
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
Salt and pepper
For the dumplings
115g / 4oz self raising flour
50g / 2oz shredded beef or vegetable suet
2 tbsp chopped fresh herbs, such as parsley, sage, thyme or use 2 tsp mixed dried herbs
Method
- Heat the oil in a large saucepan and fry the pork until browned, then remove with a slotted spoon and set aside.
- Add the onion to the pan and fry for 5 minutes until lightly browned.
- Stir in the flour and cook for 1 minute, then gradually stir in the cider until smooth.
- Return the pork to the pan with the carrots, apples, bouquet garni, mustard and Worcestershire sauce, season well. Cover and simmer for 30 minutes.
- Meanwhile make the dumplings: mix the flour, suet, herbs and seasoning together. Add 3 - 4 tablespoons of cold water and mix lightly to a soft dough. Shape into 8 balls and add to the casserole, slightly apart. Cover and simmer for a further 15 - 20 minutes until the dumplings are risen and light.