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Add a photoServings: 6
Ingredients
- 1 kg shoulder pork
- 200 gm onions
- 225 gm crisp eating apples
- 3 Tbsp. oil
- 1 x level tbsp plain flour
- 275 ml can dry cider
- 300 ml chicken stock
- 1 x salt and freshly grnd black pepper
- 2 tsp cider vinegar
- 125 gm french beans
- 125 gm asparagus tips
- 125 gm mangetout
- 2 bn spring onions
Directions
- Cut pork into 25mm cubes; chop onions; core and cut apples into wedges.
- Heat the oil in a large flameproof casserole.
- Fry apples till a light golden then drain and set aside.
- Add in pork to the pan in batches and fry over a high heat till browned; reserve. Lower heat add in onions and cook gently for 5 to 6 min.
- Stir in the flour pour in the cider and blend till smooth.
- Bring to the boil and bubble till reduced by two thirds.
- Return the pork to the casserole with the stock then season.
- Add in the vinegar.
- Bring to the boil.
- Cook on the grid shelf on the floor of the roasting ovenfor 1 hour or possibly till tender.
- Cook on the shelf on the bottom runners of the baking ovenfor 1 1/4 hrs.
- Add in the apples to the casserole 5 min before the end of the cooking time.
- Adjust the seasoning then reduce the juices (if necessary) by cooking fast on the boiling plate.
- Meanwhile cut the vegetables diagonally into short lengths.
- Cook in boiling salted water till just tender (french beans for S min asparagus for 3 min mangetout and spring onions for 2 min).
- Drain and season.
- Spoon the vegetables over the pork to serve.
- A classic combination of pork apples and cider. The amount of vinegar required will depend on the sharpness of the apples you use.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 6 servings | |
| Calories 477 | |
| Calories from Fat 135 | 28% |
| Total Fat 15.12g | 19% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.18g | |
| Cholesterol 68mg | 23% |
| Sodium 424mg | 18% |
| Potassium 925mg | 26% |
| Total Carbs 56.17g | 15% |
| Dietary Fiber 8.1g | 27% |
| Sugars 6.86g | 5% |
| Protein 28.22g | 45% |
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