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Basque Pork In Cider

Inspired by Tim's holiday walking in the high Pyrenees here is a great Basque style recipe for Pork Cassoulet with windfall apples, cider and cream.


Basque Pork in cider with chorizo, mild chillies and windfall apples

Ingredients you will need:

  • 800 g pork steaks diced
  • 500 ml cider
  • 2 Tbs olive oil
  • 1 onion chopped finely
  • 2 apples ¬†cored, peeled and chopped
  • 100 g chopped chorizo
  • 2 mild chillies, seeded and sliced
  • 2 garlic cloves
  • 4 - 5 fresh sage leaves, or half a teaspoon of dried
  • 80 g sultanas
  • 100 ml double cream
  • salt and pepper to taste


1, Put the pork in a dish and pour over the cider and leave for 90 minutes in a cool place

2, In a large lidded pan heat your oil, add onion, chorizo, garlic and chillies and cook gently for a couple of minutes

3, Add the pork steaks and cider it was marinaded in and bring to the boil

4, Add the sage and apple simmer for 30 minutes on a low heat

5, Add the sultanas, cover and simmer for 15 minutes

6, Stir in the double cream and cook for  2 - 3 minutes, add seasoning to taste

Serve with salted potatoes.