Recipe Pork and apple cider casserole with sage brown rice : Hearty Dishes and Tasty

Recipe Pork and apple cider casserole with sage brown rice : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Pork and apple cider casserole with sage brown rice has been designed to be as simple and easy as possible to put into practice. With 0:20 prep, 4 serving, Advanced level.

This hearty pork and apple cider casserole with sage brown rice is proudly brought to you by and SunRice.


  • 2 tbs olive oil
  • 800g pork shoulder, cut into 3cm cubes
  • 1 brown onion, cut into wedges
  • 1 medium fennel, cut into wedges
  • 1 carrot, peeled, thickly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tbs plain flour
  • 1 tbs Dijon mustard
  • 1 cup (250ml) dry apple cider
  • 4 1/2 cups (1.125L) Massel chicken style liquid stock
  • 50g butter
  • 1/2 cup sage leaves
  • 1 1/2 cups (300g) SunRice brown rice
  • 2 pink lady apples, cut into wedges


  • Step 1
    Preheat oven to 150C. Heat half the oil in a large flameproof casserole pan over high heat. Add one-third of the pork; cook, turning, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining pork in 2 batches.
  • Step 2
    Add remaining oil over medium heat. Add onion, fennel, carrot and garlic; cook, stirring, for 5 minutes or until golden. Return pork and sprinkle over flour; cook, stirring for 2 minutes or until well combined. Add the mustard and stir to combine. Add cider and 11/2 cups (375ml) of the chicken stock. Bring to the boil. Remove from heat.
  • Step 3
    Bake, covered, stirring occasionally, for 1 hour 30 minutes or until pork is very tender. Season with salt and pepper.
  • Step 4
    Meanwhile, heat 40g of the butter in a large saucepan over medium-high heat until foaming. Add sage leaves, in batches, cooking for 2 minutes or until crisp. Transfer to a plate. Add rice and stir to combine. Pour over remaining stock and bring to the boil. Reduce heat to low; cook, covered, for 30 minutes or until liquid is absorbed and rice is tender. Remove from heat; set side, covered, for 5 minutes to rest. Return half the sage and toss to combine.
  • Step 5
    Heat remaining butter large frying pan over high heat. Add apple wedges; cook for 2 minutes each side or until golden.
  • Step 6
    Divide rice among serving bowls. Top with pork casserole and apple wedges. Sprinkle with remaining sage leaves to serve.

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