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.