Cidered Pork With Sage Dumplings

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Ingredients:

• 750g (1½ lb) pork shoulder steaks, cut in cubes and discard the fats
• 1 tablespoon of sunflower oil
• 1 leek, sliced thinly then separate the green and white parts
• 300 ml (10 fl oz) dry cider
• 300 ml (10 fl oz) chicken stock
• 2 tablespoons plain flour
• 200 g (7oz) carrot, diced
• 2 to 3 stems of sage
• 1 dessert apple should be cored and diced.
• pepper and salt

For the dumplings:

• 1 tablespoon sage, chopped
• 5 to 7 tablespoons parley, chopped
• 150 g (5oz) self-raising flour
• 5 to 7 tablespoons of water
• 75 g (3oz) vegetable suet

Steps:

1. Preheat the slow cooker as per instruction if necessary.
2. Heat oil in a frying pan, add the pork and fry over high heat until browned.
3. Lift the pork from the pan using a slotted spoon and transfer to the slow cooker pot.
4. Place the slices of white leek in a pan and fry for 2 to 3 minutes until softened.
5. Stir in the flour and mix it with stock and cider.
6. Place the carrot, sage, apple, pepper and some salt.
7. Bring to boil and stir.
8. Put the mixture in the slow cooker pot and cover with lid.
9. Cook the mixture over low heat for 8 to 10 hours until pork is tender.

For the dumplings:

1. Place the suet, herbs, flour, pepper and a little salt into a bowl then mix.
2. Add a small amount of water and stir the mixture until softened.
3. Cut into 12 pieces and roll into balls with floured hands.
4. Place the slices of green leeks into the pork casserole and stir, then arrange the dumplings on the top.
5. Cover and cook on low heat for about 1 hour until they are well risen.
6. Place into shallow bowls using a spoon to serve.

For beery pork with rosemary dumplings:

Use the same instructions above, just add 300 ml of blonde beer or a large cider, mixed parsnip should be diced, carrot or swede and apple. Add 2 rosemary stems instead of sage then 1 tablespoon of chopped rosemary instead of sage to the dumplings.

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