Pork And Apple Cider Casserole With Sage Dumplings

• 2 1/4 lb pork shoulder, trimmed, cubed
• 1/3 cup all-purpose flour, seasoned
• 2 tbsp olive oil
• 12 None small pickling onions, peeled
• 2 None apples, cored, cut into chunks
• 2 cloves garlic, crushed
• 1 1/2 cup apple cider
• 1/2 cup chicken stock
• 2 None bay leaves
• 1 bunch baby carrots, trimmed, peeled
• None None Green beans, steamed, to serve
• None None Sage dumplings
• 1/3 cup self-rising flour
• 1/4 cup Parmesan cheese, grated
• 1 tbsp sage, finely chopped
• 3 tbsp butter, chopped
• 3/4 cup buttermilk

1. Preheat oven to 325u0b0F.
2. Dust pork in flour, shaking off excess. Heat half of the oil in a Dutch oven on high. Brown pork in batches, 2-3 minutes each. Transfer to a plate.
3. Heat remaining oil in same pan on medium. Cook onions, stirring occasionally, 4-5 minutes, until golden brown. Add apples and garlic. Cook, stirring occasionally, 3-4 minutes.
4. Return pork to pan with cider, stock and bay leaves. Bring to a boil. Remove from heat. Season to taste.
5. Bake, covered, 1 hour, stirring occasionally. Stir in carrots and bake another 35-40 minutes, until pork is very tender and sauce thickens. Increase oven to 400u0b0F.
6. To make dumplings: Sift flour into a bowl and stir in Parmesan and sage. Rub in butter, using fingertips, until mixture resembles breadcrumbs. Season to taste. Add buttermilk and use palette knife to mix quickly to a soft, sticky dough. Spoon tablespoons of mixture over casserole.
7. Bake 20-25 minutes, uncovered, until dumplings are golden brown and puffed. Serve with steamed green beans.

pork shoulder, flour, olive oil, pickling onions, apples, garlic, apple cider, chicken stock, bay leaves, baby carrots, green beans, dumplings, flour, parmesan cheese, sage, butter, buttermilk

Taken from recipes-plus.com/api/v2.0/recipes/22331 (may not work)