Preheat oven to 160 degrees Celsius (320 F).
Place pork on a plate and sprinkle with flour, then gently toss to coat.
Heat half the oil in a large casserole dish and brown the pork (in batches if required). Transfer all pork to a bowl.
Heat the remaining oil in the casserole dish over a medium heat. Add the shallots and cook until lightly browned. Add the fennel and garlic and cook, stirring occasionally for 5 minutes or until fennel is tender. Add the pork and cider, and bring to the boil. Add the chicken stock and bay leaves and stir to combine. Remove from heat.
Bake, covered, stirring occasionally, for 1 hour or until pork is tender. Add the carrots and stir to combine. Bake for a further 30 minutes (uncovered) or until the sauce has thickened. Taste and season with salt and pepper.
Increase the oven temperature to 200 degrees Celsius (~400 F).
Place the flour and sage in a medium sized bowl. Add the butter and then use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Season with salt and pepper.
Add the buttermilk and use a round-bladed knife to stir until a sticky dough forms. Spoon tablespoonfuls of dumpling-shaped mixture over the top of the casserole.
Continue to bake casserole (uncovered) for a further 15 minutes or until dumplings are golden and puffed.
Serve immediately with steamed green beans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (511g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 142 (29%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 33.9mg||10 %|
|Sodium 951.2mg||33 %|
|Potassium 1030.8mg||27 %|
|Total Carbohydrate 72.8g||21 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 67.8g|
|Protein 15.2g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 486
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