Slow Cooker Cidered Pork with Herby Dumplings
Course: MainCuisine: BritishDifficulty: Not HardServings
4
servingsPrep time
30
minutesCooking time
9
hoursCalories
963
kcalTotal time
9
hours30
minutesA perfect wholesome meal to prepare for those cold winter nights.
Ingredients
1 tbsp Vegetable oil
750 g Shoulder of Pork trimmed and cut into bite-size pieces
1 large Leek Washed, trimmed, and thinly sliced. Keep white and green separate
2 tbsp Plain Flour
300 ml Apple Cider
300 ml Chicken/Vegetable Stock
200 g Carrots peeled and roughly diced
1 Dessert Apple peeled, cored and roughly diced
1 Tbsp Dried Sage
Salt and Pepper
- For the Dumplings
150 g Self Raising flour
75 g Suet see notes*
1 Tbsp Sage freshly chopped, or dried.
1 Tbsp Fresh Parsley chopped
water to mix
Directions
- Preheat the slow cooker
- Heat the oil in a deep frying pan and add the diced pork, gently cooking off over a medium heat until lightly browned.
- Remove the meat from the frying pan and place in the slow cooker.
- To the frying pan add the white leeks and sweat off until soft, add the flour and combine with the leeks.
- Gradually pour in the Cider and the stock continuously stirring to avoid any lumps of flour.
- Add the carrot. apple and sage to the mix, season with salt and pepper and still stirring the mixture, bring to the boil,
- Once the mixture has been brought to the boil add it to the slow cooker, replace the lid and set the timer for 8 hours.
- For the Dumplings
- Place the flour suet, sage and parsley into a bowl and the seasoning and combine.
- Gradually add enough water to produce a nice soft dough.
- Divide the dough into 12 equal parts and pat some flour onto your hands and roll them into balls.
- To Finish
- Once the casserole has cooked for 8 hours, stir in the green parts of the leek and place the dumplings evenly over the top.
- Replace the lid and cook for another hour, at which time the dumplings should have nicely risen.
- Serve and enjoy.
