This tender pork stew is topped with fluffy dumplings. It can also be frozen, so you'll always have a nutritional meal to hand!
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 50 mins
Total Time:
2 hrs 20 mins
Cal/Serv:
628
Ingredients
1
.5kg boneless pork shoulder
2Tbsp.
plain flour
1Tbsp.
English mustard powder
2Tbsp.
olive oil
2
onions, finely sliced
2
carrots, finely chopped
1
celery stick, finely sliced
2
garlic cloves, crushed
1Tbsp.
fresh thyme leaves, roughly chopped
400ml
good-quality cider, we used Aspall
400ml
chicken stock
For the cobbler
175g
self-raising flour
1/2Tbsp.
baking powder
75g
mature Cheddar, grated
1Tbsp.
fresh thyme leaves, roughly chopped
100ml
cider
2
medium eggs
Directions
Step 1Remove and discard skin and excess fat from the pork, then cut into rough 2cm chunks. Toss the pork chunks in the flour, mustard powder and plenty of seasoning. Heat 1tbsp oil in a large, shallow casserole dish (that has a lid) over medium-high heat. Fry the pork, in batches if needed, until browned all over. Using a slotted spoon, remove to a plate.
Step 2Add remaining oil to casserole and lower heat to medium. Cook onions, carrots and celery for 10min, stirring occasionally, until softened. Stir through garlic and thyme and cook for 2min, until fragrant.
Step 3Return pork (and any juices) to the casserole with the cider, stock and plenty of seasoning. Bring to the boil, cover and simmer over low heat for 1hr, until pork is tender. Remove from heat.
Step 4Preheat oven to 200°C (180°C fan) mark 6. For the cobbler, in a large bowl mix the flour, baking powder, Cheddar, thyme and plenty of seasoning. Add the cider and 1 egg and stir until combined. Spoon on to the casserole in 12 equal dollops.
Step 5Beat the remaining egg and brush over the cobbler to glaze. Cook in the oven for 25min, or until piping hot and golden. Serve.
Freeze Ahead
Prepare to end of step 4 (no need to preheat oven) and leave the pork to cool completely before topping with the cobbler. Wrap and freeze for up to 1 month. To serve, defrost in the fridge. Complete recipe, cooking for 30-35min, or until piping hot (cover with foil if cobbler is browning too quickly).
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
