Ingredients

• 1 large onion, cut into rings
• 2 oil
• 1½ lbs pork leg fillet, excess fat trimmed, cut into 1-inch cubes
• 1 oz flour
• ½ pint cider
• ½ chicken stock cube, dissolved in ¼ pint water
• ¼ pint water
• ½ level teasp cinnamon
• ½ level teasp ground bayleaves
• 2 red-skinned dessert apples, cored, each cut into 8 pieces
• 5 oz carton fresh soured cream
•   salt and pepper, to taste

Method

1. Cut onion into rings and cook gently in oil for 2–3 minutes in a large flame-proof casserole.
2. Trim excess fat from pork and cut into 1-inch cubes. Add to onions and fry to seal on all sides.
3. Sprinkle with flour and cook for 1 minute.
4. Remove from heat and gradually add cider and stock. Add cinnamon and bayleaves and bring to the boil, stirring continuously.
5. Cover and bake at Gas Mark 4 (350°F) for 1 hour, until meat is tender.
6. Core and cut each apple into 8 pieces. Add to casserole 10 minutes before end of cooking time.
7. At end of cooking time, stir in soured cream. Reheat but do not boil. Adjust seasoning.

Notes