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


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


  • 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.