Pork Pot Roast with Cider & Apples
Serves 4
Directions
- 1Preheat the oven to 190°C (Fan 170°C). Season the pork on all sides with salt and pepper, rubbing extra salt into the scored skin.
- 2Heat olive oil in a large non-stick casserole pan over medium heat. Sear the pork on all sides until well browned. Remove the pork and set aside.
- 3Add onions to the pan and sauté for 2 minutes, then add the garlic and cook for another 2 minutes.
- 4Stir in the flour and cook for a few minutes. Add half the cider and chicken stock, then add the herbs (sage, thyme, bay leaves).
- 5Bring the liquid to a boil, return the pork to the pan, cover with a lid, and place in the oven to cook.
- 6Remove the lid, add the peeled and quartered apples and the mustard to the pan, and stir in the remaining cider and stock. Return the uncovered pan to the oven.
- 7Remove the pan from the oven. Transfer the pork to a serving platter and rest for at least 10 minutes.
- 8Stir the honey into the sauce in the pan.
Ingredients
- 1.8 kg rolled pork shoulder joint, skin scored
- 2 tbsp olive oil
- onion, finely sliced
- 4 garlic clove, finely sliced
- 3 tbsp plain flour
- 400 ml cider
- 400 ml chicken stock
- 1 small bunch thyme, tied with string
- 12 sage leaf
- 2 bay leaf
- 4 Granny Smith apple, peeled, quartered and cored
- 1 tbsp wholegrain mustard
- 1 tsp runny honey
- salt (optional)
- freshly ground black pepper (optional)
Equipment
casserole pantongsplateoven
Tips
- Use crisp, tart eating apples if Granny Smiths are unavailable.
- The honey is optional; some find it sweet enough without it.
- Serve with sautéed tenderstem broccoli or other green vegetables.
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