Pork and Cider Hot Pot with Shallots and Dijon Mustard

Preparation Time: 10 minutes | Cooking Time: 2 hours 20 minutes | Serves: 6

Serve with steamed greens like savoy cabbage and delicious purple sprouting broccoli.
Perfect with… Pure North Cider of course!
Made in Holmfirth at the Pure North cider press with locally grown apples.


  • 50g (2oz) Butter
  • 1kg (2lb 4oz) Pork Casserole Cubes
  • 200g (7oz) Lardons or chunky Streaky Bacon,
  • chopped
  • 16 Shallots, peeled and left whole
  • 1 Small Onion, chopped
  • 2 Celery sticks, chopped
  • 300ml (½pt) Pure North Cider
  • 300ml (½pt) Chicken Stock
  • 6tbsp Crème Fraîche
  • 2tbsp Cornflour mixed with 2 tbsp water
  • 2tbsp Dijon Mustard
  • 2tbsp fresh or Dried Tarragon leaves


Heat the oven to 170 C, 150 C fan, 325 F, gas 3.

Heat half the butter in the casserole dish, add half the pork, season and fry for about 10 minutes until thoroughly browned.

Remove the meat from the pot with a slotted spoon and reserve.

Add the rest of the butter to the casserole and fry the rest of the pork for 10 minutes until evenly browned.

Meanwhile, in another pan, dry-fry the lardons until crispy. Remove, set aside, then fry the shallots, onion and celery for a few minutes, to soften slightly.

Combine all the pork, the lardons, shallots, onion and celery in the casserole. Pour over the cider and chicken stock to cover.

Cover the dish and cook in the oven for 2 hours until the pork is tender.

Add the creme fraiche, cornflour mix, mustard and tarragon to the pan. Heat on the hob and stir until the sauce has thickened

Serve with steamed seasonal greens.

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