Pork with Apples & Devon Cider

You can't beat the classic combination of pork and cider...

Difficulty:

Prep time: 40 minutes

Cook time: 3 hours 15 minutes

Serves: 6

Pork

Ingredients

Preheat the oven to 150°C, fan 130°C, gas 2.
Season the pork and heat 1 tablespoon of oil in a large frying pan. Brown a third of the pork over a high heat, but don’t overcrowd the pan or turn the meat too quickly – give it time to colour well. Transfer to an ovenproof casserole, then brown the rest of the pork in 2 more batches, adding a little more oil as needed.
Heat another tablespoon of oil in the frying pan and brown the shallots or onions for 2-3 minutes over a medium heat.
Mix the sage and flour into the shallots, then gradually stir in the cider and stock. Add the Bramley apple, season and bring to a simmer, then pour over the pork in the casserole.
Cover with a lid and cook in the oven for 2 hours.
Add the mushrooms and cook for 30 minutes more.
If you wish to make the toppings, heat the oil in a nonstick frying pan. Fry the sage leaves over a medium heat for 30-60 seconds until crisp. Tip onto kitchen paper.
Add the butter and sugar to the frying pan and stir to melt. Add the apple wedges and fry for 1-2 minutes each side on high until caramelised.
Stir the cream into the casserole and adjust the seasoning to taste. Serve with creamy mash and Savoy cabbage.