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Cider Pork Casserole Recipe
|Lean pork shoulder||1 1⁄4 Pound, cut into small cubes|
|Cider/1 1/4 cups of cider and water mixed||1 1⁄4 Cup (20 tbs)|
|All purpose flour||1 1⁄2 Tablespoon|
|Onion||1 Medium, sliced|
|Carrots||2 , sliced|
|Chicken bouillon cubes||2|
|Lemon||1 , squeezed|
|Sliced mushrooms||1⁄2 Cup (8 tbs), halved (To Garnish)|
|Black grapes||1⁄4 Cup (4 tbs), halved (To Garnish)|
Serving size: Complete recipe
Calories 1268 Calories from Fat 375
% Daily Value*
Total Fat 42 g64.1%
Saturated Fat 14.3 g71.3%
Trans Fat 0 g
Cholesterol 379.9 mg
Sodium 2816.2 mg117.3%
Total Carbohydrates 104 g34.5%
Dietary Fiber 11.2 g44.7%
Sugars 56.5 g
Protein 118 g235.5%
Vitamin A 411.7% Vitamin C 128.1%
Calcium 22.7% Iron 56.5%
*Based on a 2000 Calorie diet
2 Drain the meat, and reserve the liquid. Toss the meat in the flour seasoned with salt and pepper.
3 Arrange the onion and carrots in a 2 litre/3 1/2 pint (9 cup) casserole.
4 Add the meat, bay leaves, stock (bouillon) cube, lemon juice and reserved liquid.
5 Cover with a lid or plastic wrap. Pierce the plastic wrap, if used, and microwave on full power for 10 minutes.
6 Stir and microwave on power 5 for 30 minutes.
7 Remove bay leaves and stir in the mushrooms. Stand for 10 minutes, covered.
8 Garnish with grapes if liked.