Pork, Pear, and Creamy Cassoulet
Pork, Pear, and Creamy Cassoulet



  • 2 tbsp veg oil
  • 400g pork loin, cut into strips
  • 2 sliced onions
  • 2 crushed garlic cloves
  • Small pack of sage, chopped
  • 2 tbsp flour
  • 500ml cider
  • 2 pears, cored and cut into eighths
  • 100ml heavy cream
  • Heat half the oil in a casserole, and season then fry the pork for 4 mins before transferring to a plate. Reduce the heat, add the remaining oil, and soften the onion for 8 mins. Add the garlic, fry for 2 mins more, then stir in the flour and sage and cook for another minute. Return the meat and resting juices to the pan, pour in the cider, and simmer for 10 mins.
  • Add the slices of pear and cook for 10 mins more. Stir in the cream, season liberally, and serve in bowls with crusty bread.
45 mins
4 serving

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