Wednesday 17 April 2013

Cider Pork with Potatoes and Apples Recipe

Children invariably love this dish as it has the sweetness that they crave. Yet, there is just enough acidity from the fruit to balance the fattiness of the pork.

The dish is also cheap and economical, ideal for a family dinner.

As the pork is braised slowly in the cider this ensures that the meat is melt in the mouth tender and succulent.

Cider Pork with Potatoes and Apples

Serves: 4
Classic dish of pork braised in cider served sliced with new potatoes and apples and dressed with a cream and cider sauce


90g (1/2 cup, scant) unsalted butter
2 onions, sliced
1 tbsp vegetable oil
1 pork middle leg roast (about 1.75kg [4 lbs])
1.5l (6 cups) dry cider
2 sprigs fresh thyme
800g new potatoes, halved lengthways
5 tart apples (Braeburn or Cox's preferably), peeled, cored and sliced
125ml double cream
salt and freshly-ground black pepper, to taste


Add 1/3 of the butter to a large oven-proof casserole dish and heat until melted. Stir in the onions and cook gently for about 4 minutes, or until softened but not browned. Remove the onions with a slotted spoon and set aside.

Add the oil to the pan, increase the heat and uses to fry the pork until nicely browned all over. Remove, season liberally and set aside. Now add some of the cider to the pan, bring to a boil and use to deglaze the pan (scrape the bottom with a wooden spoon).

Return the meat and onions to the pan and pour over the remaining cider before adding the thyme. Bring the mixture to a boil, cook for 1 minute and skim off any foam that rises the the surface. Reduce to a simmer, cover the pan then transfer to an oven pre-heated to 150ºC (300ºF, Gas Mark 2) and braise slowly for 4 hours. During this time turn the pork every 30 minutes or so, to ensure that it cooks evenly. After 2 hours of cooking adjust the seasonings to taste.

An hour before the end of the cooking time add the potatoes then return the pan to the oven. Once the pork is done, remove the casserole dish from the oven then take out the pork and potatoes. Set on a warmed plate, cover with foil and set aside to rest.

Bring the sauce to a boil and cook for about 10 minutes or until slightly reduced. Melt the remaining butter in a frying pan, add the apples and cook over high heat for about 6 minutes, or until tender.

Slice the pork and arrange on plates with the potatoes and apples. Take the sauce off the heat, remove the thyme then stir in the cream. Spoon over the pork and serve.

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