Pork & Apple Casserole

A good homely taste of the olden days.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Prep: 10 min Cook: 30 min

Ingredients

Apples (Granny Smith) 2
Pork fillets 500g
Mushrooms 250g
Onion (medium) 1
Red wine 200ml
Flour 1 tbsp
Butter 2 tbsp
Beef stock cube 1
Green peas (frozen) 4 tbsp
Salt & pepper a little
Sauce:
Apple (Granny Smith) 1
Onion (small) 1
Tomato puree 4 tbsp
Tonkatsu sauce 2 tbsp
Soy sauce 2 tbsp

Method

1
Cut the pork fillets into 3mm pieces, season with salt & pepper and dredge with the flour.
2
Cut the onion in half then into 1cm slices. Finely slice the mushrooms.
3
Put the melted butter in a deep pan on medium heat and add the pork to brown then add the mushrooms and onions.
4
Pour in the red wine and bring to the boil before turning the heat down to low. Add the stock cube and simmer.
5
In the meantime, make the sauce: peel the apple and onion and grate them together in a bowl. Add all the other sauce ingredients and combine well.
6
Microwave the sauce (800W) for 1 minute then lightly mix. Microwave again for 1 minute.
7
Add the sauce from Step 6 into the pan at Step 4 and put the lid on. Simmer for 10 minutes.
8
Peel and core the 2 apples and cut into 8 pieces each. Add to Step 7 and simmer with the lid on for 7-8 minutes. If the sauce looks too thin, remove the lid and simmer until it thickens.
9
Season with salt & pepper and add the green peas just before turning off the heat. Serve on rice or with some bread.
10
This is tomato puree in a tube, it's handy to use just the amount you need.

Tips & Note

Instead of microwaving at Step 6, you could put all the ingredients straight into the pan and simmer for an extra 5-6 minutes.

Pork & Apple Casserole

A good homely taste of the olden days.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 4

Prep: 10 min

Cook: 30 min

Ingredients

Apples (Granny Smith) 2
Pork fillets 500g
Mushrooms 250g
Onion (medium) 1
Red wine 200ml
Flour 1 tbsp
Butter 2 tbsp
Beef stock cube 1
Green peas (frozen) 4 tbsp
Salt & pepper a little
Sauce:
Apple (Granny Smith) 1
Onion (small) 1
Tomato puree 4 tbsp
Tonkatsu sauce 2 tbsp
Soy sauce 2 tbsp

Pork & Apple Casserole

Recipe ID :640 Posted on 31 MAY 2015

Serves 4

Prep 10min
Cook 30min
views 767
printed 137

saved 1

A good homely taste of the olden days.

Share

Ingredients

Print Ingredients Email Ingredients
2
500g
250g
1
200ml
1 tbsp
2 tbsp
1
4 tbsp
a little
1
1
4 tbsp
2 tbsp
2 tbsp

Method

Prep
10min
Cook
30min
1
Cut the pork fillets into 3mm pieces, season with salt & pepper and dredge with the flour.
2
Cut the onion in half then into 1cm slices. Finely slice the mushrooms.
3
Put the melted butter in a deep pan on medium heat and add the pork to brown then add the mushrooms and onions.
4
Pour in the red wine and bring to the boil before turning the heat down to low. Add the stock cube and simmer.
5
In the meantime, make the sauce:peel the apple and onion and grate them together in a bowl. Add all the other sauce ingredients and combine well.
6
Microwave the sauce (800W) for 1 minute then lightly mix. Microwave again for 1 minute.
7
Add the sauce from Step 6 into the pan at Step 4 and put the lid on. Simmer for 10 minutes.
8
Peel and core the 2 apples and cut into 8 pieces each. Add to Step 7 and simmer with the lid on for 7-8 minutes. If the sauce looks too thin, remove the lid and simmer until it thickens.
9
Season with salt & pepper and add the green peas just before turning off the heat. Serve on rice or with some bread.
10
This is tomato puree in a tube, it's handy to use just the amount you need.

Tips & Note

Instead of microwaving at Step 6, you could put all the ingredients straight into the pan and simmer for an extra 5-6 minutes.

PRO
Mizue
I’ve got 167 recipes!

MIZUE
Step into my kitchen!
A marriage made in heaven and a lovely traditional dish for entertaining.
Stewing beef, Onions, Brown mushrooms, Smoked bacon, Guinness, Flour, Unsalted butter, Red wine, Thyme, Bay leaves, Tomato puree, Worcester sauce, Beef stock cube, Salt, Salt & pepper for seasoning the beef, Pastry, Egg
PRO
A lovely light and airy blend of sweetness and spiciness.
Parsnips, Onion, Chicken thigh, Vegetable oil, Ginger, Soup (1/2 stock cube in hot water), Curry powder, Ketchup, Garam masala, Salt & pepper
PRO
It's easy if you use smoked mackerel.
Sushi rice, Nori sheets, Sesame seeds, Smoked mackerel fillets, Filling:, Cucumber, Pickled ginger, , How to Cook Omelette:, Eggs (medium), Sugar, Sake, Salt, Vinegar, Salad leaves, Miso
PRO
A gentle sweet dessert you can make in seconds.
Banana, Tinned mango, Almond milk, Demerara sugar
PRO
Doubly delicious as there are two sauces.
Aubergine, 【Israeli Tahini Sauce】, Red onion, Flat parsley stalks, Chilli pepper, Cumin powder, Salt, Water, Lemon juice, Tahini , 【Thai Hot & Sweet Sauce】, Coriander stalks, Garlic, Caster sugar, White vinegar, Red chilli (deseeded), Fish sauce (nam pla), Lime juice
PRO
It's smooth and slips down silkily.
Tahini, Whipping cream, Milk, Demerara sugar , Honey, Powdered gelatine
PRO

Similar Recipe

A surprising hit adding curry flavour to this already brilliant combination.
Chinese leaves bunch, Pork belly or shoulder, Garlic, Chilli, Water, Stock granules, Curry powder, Fish sauce (nam pla), Crushed sesame seeds, Coriander, Olive oil
KitchenCIB
HOME
I made an egg white souffle on top of a traditional oyakodon, it looks amazing.
Eggs, Chicken thigh, Onion (small), Carrot, Mushroom, Green beans, Noodle broth (mentsuyu), White wine, Water
KitchenCIB
HOME
The artichoke keeps its crunchiness beautifully in this dish.
Beef (such as rib eye steak), Jerusalem artichokes, Onion (large), Ginger, Spring onions, Seasoning:, Light soy sauce, Sake, Light brown sugar, Dashi granules, Hot water, Thickener:, Potato flour or potato starch + water
I use the same method for delicious prawn pasta to make this curry.
Japanese curry cubes (medium hot), Garlic, Ginger, Pancetta, Onion, Frozen prawns with heads (for the broth), Frozen prawns, Vegetable oil, Hot water
KitchenCIB
HOME
So tasty with lots of ginger.
Rice, Tinned bamboo shoots in water, Minced pork, Ginger, Oyster sauce, Sake, Light soy sauce, Mirin, Salt & pepper, Vegetable oil, Coriander leaves
KitchenCIB
HOME
Make a delicious flavourful rice with moist and tender chicken.
Chicken leg, Salt & sugar, Sesame oil, Dried shiitake mushrooms, Carrot, Deep fried tofu bean curd (aburaage), Rice, Dashi broth, Soy sauce & mirin
yhiranuma
PRO

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME