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Creamy Pork and Pear Cassoulet |
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| Serves 4 |
Prep 10 mins |
Cooking 50 mins |
Easy |
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Ingredients |
2 tbsp vegetable oil
400g pork loin steak, cut into strips
2 medium onions, sliced
small pack of sage leaves, chopped
2 tbsp plain flour
500ml bottle apple or pear cider
2 medium pears, cored and each cut into 8 slices
100ml double cream
crusty bread, to serve
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Heat half the oil in a medium
saucepan or flameproof casserole over a high heat. Season
the pork and fry for 3-4 mins, then transfer to a plate.
Reduce the heat to medium and add the remaining oil and
onion. Soften for 8 mins.
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Add the sage and flour, stir
and cook for 1 min. Increase the heat, then pour in the
cider and bubble for 4 mins. Return the pork and juices to
the pan, season, then reduce to a simmer and cover. Cook
for 10 mins.
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Add the pear slices, stir and
cook for another 10 mins. Stir through the cream, season,
then divide between bowls and serve with crusty bread.
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DAILY
DINNERS 
