Cidered pork stew with light herb dumplings

A spoonful of Dijon mustard peps up this simple, vegetable-rich pork stew. Fluffy herb dumplings served on top help to mop up every bit of the full-flavoured sauce, and turn the stew into a well-balanced meal in a bowl. You can vary the herbs in the dumplings for a different result.

Similar Recipes

Asparagus and mushrooms provide a wide range of B vitamins that your body needs for...
This mixture of salad leaves and herbs, each with its own robust flavour, marries well...
These days, supermarkets are stocking a wider variety of noodles. To make this tempting...
  • Quantity: 4 SERVES
  • Prep Time:
  • Cooking Time:
  • Nutrition Facts:
    Each serving provides 2135 kJ, 510 kcal, 34 g protein, 16 g fat (4 g saturated fat), 56 g carbohydrate (10 g sugars), 5 g fibre
No votes yet
Your rating


1 tablespoon extra virgin olive oil
500 g lean boneless pork cut into 2.5 cm chunks
2 carrots cut into 1 cm cubes
2 stalks celery sliced
2 leeks white part only, sliced
2 bay leaves
2 tablespoon finely shredded fresh sage or 1 teaspoon dried sage
300 alcoholic dry apple cider
300 chicken stock preferably homemade
1 tablespoon dijon mustard
700 g potatoes cut into 1 cm cubes
250 g swede cut into 1 cm cubes
1 1⁄4 cup (100 g) fresh white breadcrumbs
1⁄3 cup (50 g) self-raising flour
1⁄2 teaspoon baking powder
1⁄4 cup (15 g) snipped fresh chives
1⁄4 cup (15 g) chopped fresh parsley
1 Egg lightly beaten
3 tablespoon low-fat milk
1 tablespoon sunflower oil


  1. Heat the oil in a large flameproof casserole dish and add the pork.
  2. Cook over a high heat for 10 minutes or until well browned, stirring frequently.
  3. Use a slotted spoon to transfer the meat to a plate.Reduce the heat to moderate and add the carrots, celery, leeks, bay leaves and sage to the casserole.
  4. Cook for 5 minutes, stirring frequently, until the leeks are softened.
  5. Pour in the cider and stock.
  6. Return the pork to the casserole with any juices.
  7. Add the mustard and mix well.Bring to the boil, then reduce the heat to low and cover the casserole.
  8. Simmer gently for 45 minutes, stirring occasionally.
  9. Stir in the potatoes and swede.
  10. Bring back to simmering point, cover again and cook over low heat for a further 30 minutes or until the pork and vegetables are cooked.Meanwhile, prepare the dumplings.
  11. Mix together the breadcrumbs, flour, baking powder, chives, parsley and a generous pinch of salt in a bowl.
  12. Make a well in the centre of the dry ingredients and add the egg, milk and oil.
  13. Mix the liquids together, then gradually stir in the dry ingredients to make a dough.Bring a saucepan of water to a steady but not too fierce boil.
  14. Dust your hands with flour, then divide the dumpling mixture into 12 portions and roll each one into a round dumpling.
  15. Keep dusting your hands with flour to prevent the mixture from sticking to them.
  16. Add the dumplings to the water, adjust the heat so that they simmer gently and cook for about 10 minutes or until risen and firm.Add salt and pepper, if necessary.
  17. Use a slotted spoon to lift the dumplings out of the water, shaking gently to drain them well, and arrange them on top of the casserole.
  18. Serve at once.

Your Menu Plans



Weekend recipe

Apple pie

Great for Dinner
party desserts

Time 2 hours

Serves 6


Food Digest


Latest Contests

Important Information
Customer Care

Shop at our store!

• Books
• DVDs
• Music
• Gifts

Shop Singapore 
Shop Malaysia



Your chance to win cash & prizes!
Enter now

Are you a winner?
Click here