Keep the cold at bay with this warming pork casserole with sage dumplings.
- Preheat oven to 160°C. Place the pork on a plate and sprinkle with flour, then gently toss to coat. Heat half the oil in a large flameproof casserole dish over medium-high heat. Add one-third of the pork and cook, turning occasionally, for 2-3 minutes or until brown all over. Transfer to a bowl. Repeat in 2 more batches with remaining pork.
- Heat the remaining oil in the pan over medium heat. Add the onions and cook, stirring occasionally, for 5 minutes or until golden brown. Add the fennel and garlic and cook, stirring occasionally, for 5 minutes or until fennel is tender. Add the pork and cider and bring to the boil. Add the chicken stock and bay leaves and stir to combine. Remove from heat.
- Bake, covered, stirring occasionally, for 1 hour or until pork is tender. Add the carrots and stir to combine. Bake for a further 30 minutes or until pork is tender and sauce is thickened. Taste and season with salt and pepper.
- Increase oven to 200°C. To make the dumplings, place the flour and sage in a medium bowl. Add the butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Season with salt and pepper. Add the buttermilk and use a round-bladed knife to stir until a sticky dough forms. Spoon tablespoonfuls of mixture over the top of the casserole. Bake in preheated oven for 15 minutes or until dumplings are golden brown and puffed. Serve immediately with steamed green beans.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set