Wonderful Pork and Cider Casserole

czwartek, 23 stycznia 2014

2 lbs boneless pork, cut into 1 inch cubes
1 -2 tablespoon fresh minced garlic
2 cups apple cider (apple cider is best to use) or 2 cups apple juice (apple cider is best to use)
1 (10 3/4 ounce) can chicken broth
1 large onion, chopped
2 -3 stalks celery, chopped
3 tablespoons fresh parsley, chopped
1 bay leaf
2 -3 teaspoons dried thyme
salt and pepper
1/4 teaspoon paprika, to taste
1/2 cup evaporated milk
1 egg yolk
3 -4 tablespoons butter, softened
3 tablespoons flour
1 tablespoon lime juice
2 apples, peeled, cored and thinly sliced (macintosh is good)
2 -3 cups shredded sharp cheddar cheese

1 In a oven-proof Dutch oven, combine the cider, fresh garlic (if using), broth, onion, celery, parsley, bay leaf, thyme, salt, paprika and pepper, add in the cubed pork; heat to boiling, reduce heat, simmer partially covered until the pork is tender (about 1 hour).
2 Mix the evaporated milk with the egg yolk; stir into the pork mixture.
3 On a small plate, work the butter and flour together; whisk into pork mixture in the pot.
4 Cook, stirring constantly until thickened.
5 Stir in lime juice.
6 Heat the oven to 350 degrees.
7 Transfer the pork mixture into a 1-1/2 quart baking dish.
8 Arrange the sliced apples evenly over the top.
9 Sprinkle with cheese.
10 Bake for 20-35 minutes, or until the cheese is melted and lightly browned.

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