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Traditional Scottish Pork Casserole Recipe

This is a recipe for a rich pork casserole dish which blends the flavours of rich pork meat with apples, onions and cider. Although Cider is traditionally associated with the South coast of England, this recipe idea is certainly Scottish. If you are wondering what to do with pork, this is a relatively simple dish although slightly time consuming for a midweek meal idea.

Rich Pork Casserole


  • 750g (1 1/2 lb) lean pork, cut into 2.5 cm (1 inch) cubes
  • 1 x 15 ml spoon (1 tbsp) seasoned flour
  • 25g (1 oz)margarine
  • 2 eating apples, peeled, cored and thickly sliced
  • 2 x 15 ml spoons (2 tbsps) Elmlea Single
  • 2 onions, peeled and sliced thinly
  • 1 x 5 ml spoon (1 tsp) dried sage
  • 2 bayleaves
  • 275 ml (1/2 pint) stock
  • 275 ml (/2 pint) dry cider


Toss pork in flour. Melt margarine in a large pan over a moderate heat and saute pork until browned then add onions and continue to cook until the onions are soft. Stir in herbs and gradually add stock then the cider. Heat until the sauce bubbles and thickens.

Transfer all the contents of the pan into an ovenproof dish and cook in preheated oven 180C, 350F Gas No. 4 for 1 hour. Add sliced apple then cook for a further 20-30 minutes. Stir in Elmlea and serve immediately.

  • Servings 4-6
  • Preparation Time 25 mins
  • Cooking Time 1 hr 20 mins

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide