Save to your scrapbook
Pork braised in cider and spices
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Don’t be alarmed by the list of ingredients here: this is an easy one-pot wonder that’s great for entertaining during the colder, darker months.
4 tbsp olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery stick, finely diced
6 sage leaves, roughly chopped
200g smoked bacon lardoons
1kg diced British pork shoulder
3 bay leaves
1 cinnamon stick
2 star anise
1 blade mace
1 tbsp plain flour
2 tbsp tomato purée
1 tsp sweet smoked paprika
750ml chicken stock
1. Heat 2 tbsp olive oil in a large casserole pan over a medium heat and add the carrot, onion, celery and sage. Cook for 10 minutes, until soft and starting to colour. Remove from the pan and set aside.
2. Heat the remaining oil and fry the lardons until golden (about 5 minutes), then add the pork, bay leaves, cinnamon, star anise and mace. Cook for 5–10 minutes until the meat is coloured. Add the flour and stir for 2 minutes, ensuring the meat is well coated.
3. Stir in the tomato purée and paprika, then return the cooked vegetables to the pan along with the stock and cider. Bring to the boil, cover and simmer gently for 1 hour, stirring every 10 minutes.
4. Remove the lid and cook for a further 40 minutes, simmering and stirring occasionally until the sauce has thickened and the pork is tender. Season and serve with the risotto or with mashed potato, if liked.
Typical values per serving: