Pork Pot Roast with Cider & Apples from Real Life Recipes
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- Опубліковано 27 вер 2022
- This one-pot pork roast made with cider and apples is a real celebration of the West Country. Mustard adds a subtle warmth and honey lends a little sweetness. It’s a stress-free way of cooking that’s like a casserole, but with the meat in one piece.
Find the ingredients and recipe below or on page 160 of my Real Life Recipes cook book and let us know how you get on in the comments!
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Recipe
Ingredients (Serves 4-6):
1.8kg rolled pork shoulder joint, skin scored
2 tbsp olive oil
3 onions, finely sliced
4 garlic cloves, finely sliced
3 tbsp plain flour
400ml cider
400ml chicken stock
A small bunch of thyme (tied with string)
12 sage leaves 2 bay leaves
4 Granny Smiths (or other crisp, tart eating apples)
1 tbsp wholegrain mustard 1 tsp honey
Salt and freshly ground black pepper
Method:
1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Season the pork on all sides with salt and pepper, rubbing a little extra salt into the scored lines of the skin.
2. Heat the olive oil in a large non-stick casserole pan over a medium heat. Add the pork to the pan, skin side down, and colour well on all sides - the skin should be nicely crispy and browned. Lift the pork out onto a plate and set aside.
3. Add the onions to the pan and sauté for 2 minutes, then toss in the garlic and cook for another 2 minutes. Stir in the flour and cook, stirring, for another couple of minutes. Add half of the cider and chicken stock along with the herbs and stir well.
4. Bring the liquor to a gentle simmer and then return the pork to the pan. Put the lid on and place on the middle shelf of the oven to cook for 2 hours.
5. Just before the 2 hours’ cooking is up, peel, quarter and core the apples. Take the pan from the oven and remove the lid. Add the apples and mustard then stir in the remaining cider and stock. Return the uncovered pan to the oven and cook for another 30 minutes.
6. Remove the pan from the oven and transfer the pork to a warmed serving platter. Leave to rest for 10 minutes before carving. Stir the honey through the sauce then taste for seasoning and adjust as necessary.
7. Carve the meat into slices and break the crackling into pieces. Serve with some apple and cider sauce and sautéed tenderstem broccoli or other green veg.
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Thanks for watching!
As they say down your way, that looks lush. Looking forward o getting the new book.
I havent tried this yet, but it looks amazing, I cant wait to make it, thanks! ❤😮
When do the apples go in the pot?
Looks lovely l. Making today. Happy new year 🥳🥳
Thank you!
Cheers Tom 👍
Made it yesterday, Gert lush!
when do you add the apples, mustard and honey? and how long do you then cook them for after the two hour period?
Yessss… and sage goes well too. Cheeers 😂😂
When did the apples go in ?
yum
It seems that they missed step 5 of the recipe that is in the description
Seems like just what I wanted but when did you add the apples ? Were they cooked into the sauce or just added at the end? Did you brine or coat the meat first? If you're going to make a tutorial perhaps you should be specific. Thanks.
What happened to the apples? Were they added to the pot?
That’s epic……
how long do you cook the apples for once you put them in?