Pork-And-Cider Casserole
Ingredients
2 pounds lean boneless pork, cut into 3/4 inch cubes
1 quart cold water
2 cups apple cider or apple juice
1 can (10 3/4 oz.) chicken broth
1 cup chopped onion
1 cup chopped celery
2 tablespoons snipped fresh parsley
1 bay leaf, crumbled
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/2 cup evaported milk
1 egg yolk
3 tablespoons softened unsalted sweet butter
3 tablespoons flour
1 tablespoon lime juice
2 McIntosh apples, pared, cored, thinly sliced
1 1/2 cups shredded sharp cheddar cheese
Instructions
1)Place pork in 6-quart Dutch oven; add cold water. Heat to
boiling; reduce heat. Simmer 2 minutes. Drain; discard liquid. Clean
pot. Rinse meat with cold water.
2)Combine cider, broth, onion, celery, parsley, bay leaf, thyme,
salt, paprika and pepper in dutch oven. Add pork. Heat to boiling;
reduce heat. Simmer partially covered until meat is tender, about 1
hour.
3)Mix milk and egg yolk; stir into pork mixture. Work butter
and flour together with fork on small plate; whisk into pork mixture.
Cook, stirring constantly until thickened. Stir in lime juice.
4)Heat oven to 350. Place pork mixture in 1 1/2 quart baking
dish. Arrange apple slices in concentric circles on top. Sprinkle with
cheese. Bake until cheese is melted and brown, 20-35 minutes."
