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Cider Pork with Spring Vegetables |
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| Serves 3 |
Prep 1 h |
Cooking 1h 15 mins |
Easy |
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My rating |
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Ingredients |
2 tbsp oil
170g crisp eating apples, cored and cut into wedges
700g shoulder of pork, cut into 2.5 cm cubes
100g onions. peeled & chopped
200ml of can of dry cider
225 ml chicken stock
salt & freshly ground black pepper
1 - 2 tsp cider vinegar (depends of tartness of apples)
vegetable pack of asparagus, tender stem broccoli & French beans
1 bunch spring onion
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Heat the oil in a large
flameproof casserole. Fry the apples until a light golden
brown, then drain and set aside. Add the pork to the pan
in batches and fry over a high heat until browned;
reserve. Lower the heat, add the onions and cook gently
for 5 - 6 mins.
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Stir in the flour, pour in the
cider and blend until smooth. Bring to the boil and bubble
until reduced by 2/3. Return the pork to the casserole
with the stock, then season.
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Bring to the boil, then cook
in the oven at 180C/ Fan 160C/Gas 4 for 1h 15 mins or
until tender. Add the apples to the casserole 5 mins
before the end of the cooking time. Adjust the seasoning
and add the vinegar.
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Meanwhile, cut the vegetables
diagonally into short lengths. Cook individually in
boiling, salted water until just tender, depending on the
mix you choose. Add the spring onions for the last 2
minutes. Drain and season. Spoon the vegetables over the
pork to serve.
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DAILY
DINNERS 
