This hearty pork and apple cider casserole with sage brown rice is proudly brought to you by wowfood.guru and SunRice.
- Preheat oven to 150C. Heat half the oil in a large flameproof casserole pan over high heat. Add one-third of the pork; cook, turning, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining pork in 2 batches.
- Add remaining oil over medium heat. Add onion, fennel, carrot and garlic; cook, stirring, for 5 minutes or until golden. Return pork and sprinkle over flour; cook, stirring for 2 minutes or until well combined. Add the mustard and stir to combine. Add cider and 11/2 cups (375ml) of the chicken stock. Bring to the boil. Remove from heat.
- Bake, covered, stirring occasionally, for 1 hour 30 minutes or until pork is very tender. Season with salt and pepper.
- Meanwhile, heat 40g of the butter in a large saucepan over medium-high heat until foaming. Add sage leaves, in batches, cooking for 2 minutes or until crisp. Transfer to a plate. Add rice and stir to combine. Pour over remaining stock and bring to the boil. Reduce heat to low; cook, covered, for 30 minutes or until liquid is absorbed and rice is tender. Remove from heat; set side, covered, for 5 minutes to rest. Return half the sage and toss to combine.
- Heat remaining butter large frying pan over high heat. Add apple wedges; cook for 2 minutes each side or until golden.
- Divide rice among serving bowls. Top with pork casserole and apple wedges. Sprinkle with remaining sage leaves to serve.
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