CONTEST MAIN DISH: Pork & Cider Casserole

PORK AND CIDER CASSEROLE
Adapted by BumbleBoogieBoogie

2 pounds lean boneless pork, cut into 3/4-inch cubes
1 quart cold water
2 cups apple cider or apple juice
1 can (10 3/4 ounce) chicken broth
1 cup chopped onion
1 cup chopped celery
2 tablespoons snipped fresh parsley
1 bay leaf
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/2 cup evaporated milk
1 egg yolk
3 tablespoons softened unsalted sweet butter
3 tablespoons all-purpose flour
1 tablespoon lime juice
2 McIntosh or Granny Smith apples, peeled, cored, thinly sliced
1-1/2 cups sharp cheddar cheese, grated

Place the pork in 6-quart pot; add the cold water. Heat to boiling; then reduce the heat. Simmer for 2 minutes. Drain and discard the liquid. Rise out the pot. Rinse the meat with cold water.

Combine the cider, broth, onion, celery, parsley, bay leaf, thyme, salt, paprika and pepper in the cleaned pot; add the pork. Heat to boiling; then reduce the heat. Simmer partially covered until the meat is tender, about 1 hour. Remove the bay leaf.

In a bowl, whisk the milk and egg yolk; stir the mixture into the pork mixture.

Work butter and flour together with fork on small plate; whisk it into the pork mixture quickly to avoid lumps. Cook, stirring constantly, until thickened. Stir in the lime juice.

Preheat the oven at 350 degrees F.

Place the pork mixture in a 1-1/2 quart casserole dish. Arrange the apple slices in concentric circles on top. Sprinkle with the cheese. Bake until the cheese is melted and brown, 20-35 minutes. Serves 6.