Pork, Spanish Persimon® and Cider Casserole

Spanish Persimon® adds a great flavour to this warming slow-cooked pork and cider casserole. 

Pork, Spanish Persimon® and Cider Casserole

Pork, Spanish Persimon® and Cider Casserole

A delicious and warming pork and cider casserole

Course Main Course
Cuisine spanish
Keyword casserole, cider, pork
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings 4


  • 2 P.D.O Spanish Persimons®
  • 1 tbsp vegetable
  • 500 g lean pork chunks
  • 1 large red or brown onion sliced
  • 3 celery sticks sliced
  • 1 large red pepper deseeded and chopped
  • 300 ml dry cider
  • 400 ml gluten-free chicken stock
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • salt and freshly ground black pepper
  • 3-4 tsp gluten-free chicken gravy granules
  • fresh parsley sprigs to garnish


  1. Cut the leafy tops from the Spanish Persimon® and chop the flesh into chunks.

  2. Heat the oil in a flameproof casserole and add the pork. Cook over a medium-high heat for 4-5 minutes, turning occasionally, until well-browned (important for a good flavour).

  3. Add the onion, celery, red pepper and Spanish Persimon® and cook for 2 minutes, then pour in the cider and stock. Stir in the coriander and cumin and season with black pepper. Cover and cook on the hob over a low heat for 1hour 15 minutes, or cook in the oven for the same time (preheated to 190°C/Gas Mark 5).

  4. Just before serving, stir in the chicken gravy granules to thicken. Check the seasoning, adding salt and black pepper, if needed. Serve with parsley.

  5. TIP: Serve with baked potatoes (cooked in the oven for 1 hour) or with creamy mash and green veg, such as broccoli or cabbage.