Cider and Pork Casserole

For the recipe pork in cider, wash the meat, you can immediately cut into portions, or you can cook it whole, and then cut it. Melt half of the butter in a deep saucepan, and preferably in a roasting pan. Place the meat in the melted butter and fry it on all sides until golden brown.

Remove the meat, place the remaining butter and the bacon cut into thick sticks or strips in a saucepan, and also fry on all sides until golden brown. Cut the onion into not too small cubes, peel the shallots.

Remove the fried bacon from the fryer, add chopped onion and peeled whole shallots. Also fry the onion until golden brown. When the onion is fried, transfer the fried bacon and pork to the broiler. Pour in the chicken broth and cider. Bring everything to a boil, then cover tightly and place the cider-covered pork in a preheated 180°C (355°F) oven. Cook pork for 2 hours.

In a separate bowl, prepare the spicy sauce thickener. Dissolve starch in water, add dry mustard, sour cream and tarragon, mix well. Remove the roaster with pork in cider from the oven and place on the stove over medium heat.

Pour the spicy sauce thickener into the liquid with the pork, stir and cook until the sauce thickens. Cut the finished pork in cider into portions, pour over the sauce in which the pork in cider was cooked and serve with boiled potatoes or vegetables.