Normandy Pork with Apples, Celery and Walnuts

Oven Temp: 325 deg F (160 deg C)

2 Tbsp oil
500g pork fillet, trimmed of visible fat and cut into cubes
8 celery stalks, cut across into 5 cm lengths, leaves reserved and chopped
1 onion, roughly chopped
1-3/4 cup dry cider or apple juice
1 bay leaf 
pepper to taste
1-1/2 cups long grain rice
4 cups boiling reduced-salt chicken stock
3 crisp dessert apples, preferably red-skinned
3/4 cup broken walnuts

Heat the oil in a flameproof casserole dish, add the pork and fry, stirring frequently for 5 minutes or until browned on all sides. Add the celery and onion and fry gently for about 10 minutes or until softened. Pour in the cider or apple juice and add the bay leaf. Season with pepper. Bring to a boil, then cover the casserole and transfer to the oven. Cook the casserole for 1-1/4 hours or until the pork is tender.

About 40 minutes before the pork is ready, place the rice in an ovenproof dish and pour over the boiling stock. Stir well, then cover and place in the oven to cook with the pork.

About 25 minutes before the end of the cooking time, quarter and core the apples but do not peel them. Slice the quarters thickly, then add to the pork and continue cooking. 

Meanwhile, heat a small frying pan over medium heat, add the walnuts and cook, stirring, until lightly toasted. When the pork is tender, stir in the walnuts and taste for pepper. Garnish with the chopped celery leaves and serve hot, with the rice.

Variations: Add 1 chopped garlic clove and 1 tsp chopped fresh ginger to the onion and use freshly squeezed orange juice instead of the apple cider or juice. Replace the apple slices with the segments of 2 oranges, adding them 10 minutes before the end of the cooking time. Garnish the casserole with shreds of orange rind. Cook the rice in a mixture of orange juice and vegetable stock.