Feed Your Family The Cookbook

Pork and pear cassoulet

Lovely dish that's tasty but unusual

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Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 2 tbsp veg oil
 400 g pork loin steaks, cut into strips
 2 onions, sliced
 2 tsp crushed or chopped garlic or 2 cloves
 1 tsp sage
 2 tbsp flour
 500 ml pear cider
 2 pears, peeled and cored and sliced
 1 pack asparagus spears
 100 ml double cream

1

heat half the oil in a pan and fry off the pork for 4 minutes over a high heat.

2

in a seperate pan add the rest of the oil and fry off your onion for 8 minutes over a medium heat

3

add the garlic and fry for 2 minutes

4

add the sage and flour, stir and cook for 1 minute

5

increase the heat, then pour in the cider and bring to the boil allowing to bubble for 4 minutes

6

return the pork to the pot, reduce to a simmer and cover. cook for 10 minutes

7

add the pear slices, stir and cook for another 10 minutes

8

meanwhile fry off your asparagus for 5 minutes then add to the pot with everything else

9

add the cream to the dish and heat gently

Ingredients

 2 tbsp veg oil
 400 g pork loin steaks, cut into strips
 2 onions, sliced
 2 tsp crushed or chopped garlic or 2 cloves
 1 tsp sage
 2 tbsp flour
 500 ml pear cider
 2 pears, peeled and cored and sliced
 1 pack asparagus spears
 100 ml double cream

Directions

1

heat half the oil in a pan and fry off the pork for 4 minutes over a high heat.

2

in a seperate pan add the rest of the oil and fry off your onion for 8 minutes over a medium heat

3

add the garlic and fry for 2 minutes

4

add the sage and flour, stir and cook for 1 minute

5

increase the heat, then pour in the cider and bring to the boil allowing to bubble for 4 minutes

6

return the pork to the pot, reduce to a simmer and cover. cook for 10 minutes

7

add the pear slices, stir and cook for another 10 minutes

8

meanwhile fry off your asparagus for 5 minutes then add to the pot with everything else

9

add the cream to the dish and heat gently

Pork and pear cassoulet

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