029 / 75 · Noodles, Grains and Pantry Bakes
Pork and Apple Cider Noodle Bake
One 8×12 in (20×30 cm) baking dish, at least 3 qt/2.8 L; 4 main-dish portions · Active 30 min · Total 1 hr 25 min
Print recipe · PDFGround pork, small apple pieces and soft leek coat broad egg noodles in a cider-and-mustard sauce. The cider is plain nonalcoholic apple cider or cloudy apple juice, not vinegar or hard cider. Sour cream is folded in off the heat, and the oven finishes the warm pan without a separate heavy topping.
Three different apple liquids are not interchangeable
A cup of cider vinegar would make this sauce far too sharp, while a sweet sparkling apple drink changes its balance again. Choose plain unsweetened nonalcoholic apple cider or cloudy apple juice. Simmer the measured amount with stock before adding dairy so the sauce has time to thicken. Whole-grain mustard brings its own small sharp note. The apples are a firm eating variety, peeled and cut in small dice rather than thick wedges. Their pieces should soften while keeping enough shape to notice among the noodles.
Build the sauce around cooked pork
Brown ground pork to 160°F before the apple-and-leek stage. Raw sausage is not a direct replacement because its salt and spice are already determined. Drain excessive rendered fat safely, then use the butter for the vegetables and flour. Leek needs washing between its layers and a gentle heat so its thin edges soften rather than burn. Fold sour cream in only after taking the pan off the heat. The sauce will look generous before the noodles arrive, which is useful: slightly underdone noodles absorb some liquid during baking. Do not reduce it until it is a sticky glaze.
Leave the top simple
A few exposed noodle corners and apple pieces provide enough color. Cover for the first part of baking to protect the sauce, then uncover briefly and check the center. This dish does not need cheese or crumbs added merely to resemble another casserole. After a five-minute rest, lift broad spoonfuls that include pork and apple as well as noodles. Any saved portion needs prompt shallow chilling; a tangy cider sauce does not make a pork-and-dairy meal shelf-stable.
Ingredients
- 8 oz dry broad egg noodles (225 g)
- 10 cups water (2.4 L), for noodles
- 1 teaspoon neutral oil (5 ml)
- 1 lb ground pork (450 g)
- 1 tablespoon butter (15 g)
- 1 large leek, white and pale-green parts washed and finely sliced (150 g prepared)
- 2 firm eating apples, peeled, cored and cut in 1/2-in/1-cm dice (250 g prepared)
- 2 tablespoons all-purpose flour (18 g)
- 1 cup plain unsweetened nonalcoholic apple cider or cloudy apple juice (240 ml)
- 1/2 cup low-sodium chicken stock (120 ml)
- 1 tablespoon whole-grain mustard (15 g)
- 1/2 teaspoon dried thyme
- 1/2 cup sour cream (120 g)
- 1/4 teaspoon fine salt (1.5 g)
- 1/4 teaspoon black pepper
Set out
Oven, 8×12 in (20×30 cm) baking dish, at least 3 qt/2.8 L, Large noodle saucepan, 12-in/30-cm deep skillet, Colander, Whisk, Rimmed baking sheet, Food thermometer, Suitable foil
Allergens
Wheat, Egg, Milk, Mustard; check stock for celery or other allergens. Check labels and substitutions.
Make it
- Heat oven to 375°F (190°C). Put the dish on a rimmed sheet and bring noodle water to a boil. Heat oil in the skillet over medium-high heat. Cook pork 8–10 minutes, breaking it up, until several places reach 160°F (71°C). Safely drain excess fat, leaving about 1 tablespoon.
- Add butter, leek and apple. Cook over medium heat 7–9 minutes, stirring, until leek is soft and apple is nearly tender. Stir in flour for 1 minute.
- Gradually stir in cider and stock. Add mustard, thyme, salt and pepper and simmer 5–7 minutes until sauce coats a spoon. Take off the heat and stir in sour cream.
- Meanwhile cook noodles 2 minutes short of their packet time. Drain and fold into the warm filling. Spread in the dish and cover with suitable foil. Bake 15 minutes. Uncover and bake 10–15 minutes more until the center and several other spots reach 165°F (74°C).
- Rest 5 minutes and divide into four portions.
Keep the apple dice small
A one-centimeter piece is easy to distribute through the pan. Large wedges would require a different softening stage and could leave one plate mostly apple and another mostly pork.
A useful detail
The 85-minute total includes washing the leek, preparing apples, the full skillet stage, overlapping noodle cooking, the bake and rest. Use nonalcoholic cider/cloudy juice as stated, not cider vinegar.
Another way
- Replace apples with 250 g peeled, cored firm-ripe pear dice. Cook gently so they become nearly tender without collapsing, and keep the same cider sauce.
Keep it well
Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 2 days or an earlier pork or dairy deadline. Reheat to 165°F (74°C), adding a little water if noodles have thickened the sauce. Refrigeration is preferred to freezing the sour-cream filling and apple pieces.