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Somerset Pork With Apples And Cider
A traditional West Country recipe that would have been enjoyed by fruit-pickers after a day in the orchards. Serve with creamy mash and cabbage or carrots.
3 tbsp vegetable oil
1 x 400g pack shallots, peeled (or 2 onions, sliced)
2 tbsp chopped sage (or 2 tsp dried)
40g plain flour
1 x 500ml bottle Somerset dry cider
200ml chicken stock
1 medium Bramley apple, peeled, cored and diced
200g chestnut mushrooms, quartered
4 tbsp double cream
2 tbsp vegetable oil
a few sage leaves
20g unsalted butter
20g caster sugar
2 Cox or Braeburn apples, cored, each cut into 8 wedges
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.
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 topped with the crispy sage and caramelised apples if you wish, with creamy mash and Savoy cabbage.