Norfolk Pork and Apple Braise
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Ingredients
- 600 g pork shoulder, diced
- 2 apples
- 1 onion
- 200 ml dry cider
- 200 ml chicken stock
- 20 g butter
- 1 tsp dried sage
Nutrition (per serving)
- Calories
- 411 kcal
- Protein
- 30.2 g
- Carbohydrate
- 13.1 g
- of which sugars
- 11.3 g
- Fat
- 24.7 g
- of which saturates
- 9.8 g
- Fibre
- 2.4 g
- Salt
- 0.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the butter in a large flameproof casserole and brown the diced pork shoulder in batches, then set aside.
- 2
Fry the chopped onion in the same dish for 6 minutes until softened.
- 3
Core and chop the apples into wedges and return the pork to the dish with the apples, dry cider, chicken stock and dried sage.
- 4
Bring to a simmer, cover and cook for 35 minutes until the pork is tender.
- 5
Uncover and simmer for a further 5 minutes to slightly thicken the sauce.
- 6
Season to taste and serve with mashed potato or crusty bread.
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