Pork And Apple Cider Casserole With Sage Dumplings - cooking recipe

Ingredients

2 1/4 lb pork shoulder, trimmed, cubed
1/3 cup all-purpose flour, seasoned
2 tbsp olive oil
12 None small pickling onions, peeled
2 None apples, cored, cut into chunks
2 cloves garlic, crushed
1 1/2 cup apple cider
1/2 cup chicken stock
2 None bay leaves
1 bunch baby carrots, trimmed, peeled
None None Green beans, steamed, to serve
None None Sage dumplings
1/3 cup self-rising flour
1/4 cup Parmesan cheese, grated
1 tbsp sage, finely chopped
3 tbsp butter, chopped
3/4 cup buttermilk

Preparation

Preheat oven to 325\u00b0F.
Dust pork in flour, shaking off excess. Heat half of the oil in a Dutch oven on high. Brown pork in batches, 2-3 minutes each. Transfer to a plate.
Heat remaining oil in same pan on medium. Cook onions, stirring occasionally, 4-5 minutes, until golden brown. Add apples and garlic. Cook, stirring occasionally, 3-4 minutes.
Return pork to pan with cider, stock and bay leaves. Bring to a boil. Remove from heat. Season to taste.
Bake, covered, 1 hour, stirring occasionally. Stir in carrots and bake another 35-40 minutes, until pork is very tender and sauce thickens. Increase oven to 400\u00b0F.
To make dumplings: Sift flour into a bowl and stir in Parmesan and sage. Rub in butter, using fingertips, until mixture resembles breadcrumbs. Season to taste. Add buttermilk and use palette knife to mix quickly to a soft, sticky dough. Spoon tablespoons of mixture over casserole.
Bake 20-25 minutes, uncovered, until dumplings are golden brown and puffed. Serve with steamed green beans.