Pork, PersiMon® and Cider Casserole

PersiMon® add a great flavour to this warming slow-cooked pork dish.

Preparation: 15 minutes
Cooking: 1 hour 20 minutes
Serves: 4


  • 2 PersiMon®
  • 1tbsp vegetable oil
  • 500g lean pork chunks (shoulder is good)
  • 1 large red or brown onion, sliced
  • 3 celery sticks, sliced
  • 1 large red pepper, deseeded and chopped
  • 300ml dry cider
  • 400ml chicken stock
  • 1tsp ground coriander
  • 1tsp ground cumin
  • Salt and freshly ground black pepper
  • 3-4tsp chicken gravy granules
  • Fresh parsley sprigs, to garnish


  1. Cut the leafy tops from the PersiMons® and chop the flesh into chunks.
  2. Heat the oil in a flameproof casserole and add the pork. Cook over a medium-high heat for 4-5 minutes, turning occasionally, until well-browned (important for a good flavour).
  3. Add the onion, celery, red pepper and PersiMon® and cook for 2 minutes, then pour in the cider and stock. Stir in the coriander and cumin and season with black pepper. Cover and cook on the hob over a low heat for 1hour 15 minutes, or cook in the oven for the same time (preheated to 190°C, fan oven 170°C, Gas Mark 5).
  4. Just before serving, stir in the chicken gravy granules to thicken. Check the seasoning, adding salt and black pepper, if needed. Serve, garnished with parsley.


Cook’s tip: Serve with baked potatoes (cooked in the oven for 1 hour) or with creamy mash and green veg, such as broccoli or cabbage.

Recipe photography and stylist by Donna Crous.

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