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Dinner | Meat

Pork and cider stew

A classic British way to protect your DNA, eyesight, immune system and energy creation

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Pork and cider stew recipe
Serves:
4
Preparation:
20 Mins
Cooking:
25 Mins
Low FODMAP:
No
Allergens:
Sulphur dioxide, Milk, Lactose
Check Your Own Recipe

What are the health benefits of Pork and cider stew?

A classic British way to protect your DNA, eyesight, immune system and energy creation

 

Ingredients

Method

Ingredients

0.25g/1 bay leaf nutritional information
0.25g/1 bay leaf
12g/small knob butter nutritional information
12g/small knob butter
140g/2 carrots, cut into large chunks nutritional information
140g/2 carrots, cut into large chunks
100 ml chicken stock nutritional information
100 ml chicken stock
100ml organic cider nutritional information
100ml organic cider
800g/4 pork loin chops nutritional information
800g/4 pork loin chops
200g potatoes, cut into chunks nutritional information
200g potatoes, cut into chunks
100g/4 rashers streaky bacon, cut into pieces nutritional information
100g/4 rashers streaky bacon, cut into pieces
300g/½ small swede, cut into chunks nutritional information
300g/½ small swede, cut into chunks
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat the butter in a casserole dish until sizzling, fry the pork for 2-3 mins on each side until browned. Remove chops from the pan.
2) Turn down the heat and put the bacon, carrot, potatoes and swede into the pan and fry until lightly coloured.
3) Place chops back on top of the vegetables, add the bay leaf, then pour over the cider and stock.
4) Cover the pan and simmer for 20 mins until the pork is cooked through and the vegetables are tender.

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