My favourite alcoholic drink is cider. I love my craft stuff. Still cider is delicious but I can only handle a half a pint of It as it can be very sweet and dry. My ultimate cider is a carbonated medium dry. So delicious however not great for my waste line.
Even though I can only handle a measure of a still, dry cider, its fantastic in a stew. Us brits love mixing our cider, ales, stouts and lagers with our hearty recipes and this ‘Cider Pork Stew with Herby Dumplings’ recipe is one that I want to share with you.
My parents bought me an oldie but goodie recipe book, ‘Delia’s Complete Cookery Course‘. Regardless it was published in the 80’s, it is a must have book to have on your shelf. As I flicked through the pages, it made me realise that the representation of British cuisine is completely wrong. Sure, it’s robust and hearty, but we are an island that get’s bloody cold so our food will be rich. Potatoes, meat and veg is what we do best and our traditions are comforting, timeless and most importantly, tasty. It isn’t greasy, stale and flavoursome like a lot of other cultures perceive our cuisine to be. Okay, maybe in the Tudor times it was, but Britain has modernised and moved forward along with the world.
As a child, my mum used to make herby dumplings when she made a stew. My mum is Irish and to be honest, she lacks much love for her heritage’s cuisine. My mum comes from a big, catholic, Irish family and so she lived on a lot of rations and set menus. Once she left Ireland she was graced with Jersey’s rich French and English cuisine and realised there was more to food than colcannon and soda bread. However, my Grandma used to make dumplings for her so obviously, she did take some influence from her upbringing and I am so glad she did. I love dumplings. They are like savoury scones to soak up the deliciousness of a stew.
Just like my mums, I replaced the traditional suet, with butter. Suet isn’t exactly a conventional ingredient in todays society plus butter is less calorific. Made similar to a scone, these herby dumplings are made with a simple dough. Butter, flour and herbs are gently rubbed together to make a crumbly, flaky, dumpling mix. Moulded into small balls then gently dropped on top of the cider pork stew. You can never go wrong with a pork and dumplings stew recipe as it’s cheap to make and super hearty.
This pork cider casserole is a true representation of British cuisine. Pork shoulder chunks, celery, red onion, leek, butternut squash, garlic, thyme, bay leaves, smoked bacon, English mustard, vintage cider and chicken stock all stewed together to make a wonderfully comforting winter stew.
This easy pork and dumplings recipe makes 4 servings so it’s great to share with the gang. As its so easy it’s also great to whip at a gathering. If you lack ideas for boxing day grub, why don’t you impress your friends with this pork and apple cider stew? I have no doubt that you and your loved ones will love my Cider Pork Stew with Herby Dumplings. It’s
- Authentically British
- Sweet Tasting
Warm up your winter evenings with this Cider Pork Stew with Herby Dumplings. If you do make my pork and dumplings stew , or any similar recipes like my ‘Japanese Pork Belly Stew‘, ‘Miso Beef Curry’ or ‘Slow Cooked Lamb Ragu with Gnocchi‘ then leave a comment or tag a photo on my Instagram or Twitter, Facebook.
Cider Pork Stew with Herby Dumplings
Yield 4 Bowls
This rustic and hearty Cider Pork Stew with Herby Dumplings recipe is super comforting and delicious. Perfect for any winters eve.
- 900g Pork Shoulder, Diced
- 1 Tablespoon Olive Oil
- 500ml Vintage Cider
- 400ml Chicken Stock
- 3 Celery Sticks, Chopped
- 2 Red Onions, Sliced
- 1 Leek, Chopped
- 5 Sprigs Fresh Thyme
- 3 Bay Leaves
- 4 Garlic Cloves, Skin Removed & Finely Diced
- 1 Half Butternut Squash, Deskinned & Cubed
- 1 Tablespoon English Mustard
- 190g Smoked Bacon Lardons
- 1 Tablespoon Flour
- Creme Fraiche, to serve (optional)
For The Dumplings:
- 250g Self Raising Flour
- 130 Butter, Cubed & Very Cold
- 1 Tablespoon Rosemary & Thyme
- Pinch of salt
- Preheat your oven to 180ºc / Fan 160ºc / Gas 4.Heat the oil in a large saucepan and brown the pork and bacon lardons Once the meat starts to colour, throw in the onions, celery, butternut squash, garlic and leek. Sprinkle in the flour and give a good stir, then add the chicken stock.
- Follow with the cider, mustard, thyme sprigs and bay leaves and stir well. Season well and let the casserole simmer on a medium heat for half hour.Whilst the stew cooks, make your dumplings.
- In a mixing bowl, add your flour, salt and butter. With the tips of your fingers gently rub the butter into the flour. Once the ingredients start to form into breadcrumbs, add the herbs and a splash a water to make them into firm yet flaky balls.
- Divide the dough into 16 individual balls and set aside until needed.In an ovenproof dish, spoon in the casserole mixture. Plop the dumplings on top of your and press down lightly so that they’re half submerged.
- Place into the oven for 30 minutes or until the dumplings are bigger and slightly golden.
- Serve into individual bowls, add a dollop of creme fraiche to each serving and enjoy.
Cuisine British, Irish
Serving Size 250g
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.