Ingredients
- 450 g pork shoulder, trimmed of excess fat
- 1 eating apple cored and cut in 8 wedges
- 8 banana shallots peeled
- 250 g small salad potatoes scrubbed
- 2 plump cloves garlic peeled & roughly chopped
- 1 tsp caraway seeds
- 2 tbsps olive oil
- 1 125 ml wine glass dry cider
- 1 125 ml wine glass chicken stock
Servings:
Instructions
- Preheat the oven to 160 C Fan 150 C Gas Mark 3.
- Cut the meat into 2 " cubes and tip into a roasting tin or ovenproof casserole. Add the apples, shallots and potatoes.
- Pound the garlic and caraway seeds with a good pinch of sea salt in a pestle and mortar until you have a coarse paste. Stir in the olive oil and tip over the pork mixture.
- Add the cider and stock to the dish . Season with black pepper, mix well then spread out evenly. Cover with foil and bake for an hour.
- Increase the heat to 200 C Fan 190 C Gas 6 and remove the foil. Stir well then return to the oven for a further 15-20 minutes until golden at the edges.
- Serve with some greens like spinach, kale or purple sprouting broccoli.
Share this Recipe
Powered byWP Ultimate Recipe