About Pyrex

Cider-braised pork with apples

Nb people : 6
Preparation time : 15 min
Heat : 160°C
The ingredients
  • - 1 tbsp olive oil
  • - 800g pork shoulder, cut into chunks
  • - 2 large onions, finely sliced
  • - 2 cloves garlic, crushed
  • - 1 tbsp plain flour
  • - 500ml dry cider
  • - 200ml double cream
  • - 3 large waxy potatoes, peeled and cut into wedges
  • - 1 bay leaf
  • - 2 dessert apples, cored and cut into wedges
  • - 2 tsp Dijon mustard
  • - Small bunch parsley, chopped
  • - Sea salt and black pepper

1. Preheat the oven to 160°C/325°F/gas mark 3. Heat a little oil in a 2 litre Pyrex casserole then fry the pork in batches for 5 minutes until golden brown. Transfer to a plate and set aside. Add a little more oil and the butter to the casserole then fry the onions gently for 8-10 minutes until softened and caramelised. Add the garlic, fry for a further two minutes then add the flour.

2. Cook the flour for 2 minutes then gradually whisk in the cider and cream. Add the potatoes and bay leaf, bring to the boil then cover with a lid. Cook in the oven for 1 ½ hours then add the apple wedges and cook for a further 30 minutes.

3. Stir through the mustard and parsley and season to taste. Serve with some simple vegetables such as green beans or broccoli.