Recipe: Delicious Pork with cider and veg

Pork with cider and veg. Chop vegetables so they are chunky and of a similar size. Slow-cooked pork with cider and apples, finished with a splash of cream. A lovely comforting casserole that uses inexpensive pork shoulder Use the Aspall cider rather than a cheaper one.

Bring to a boil over medium heat, then reduce the And the fussy veg mix tasted downright nasty with the addition of the sherry vinegar and watery glaze. Stand the apples around the pork, brush the pork with a little glaze and drizzle a little over the apples. Taste and season, adding a little jelly and/or cider vinegar to taste. You can cook Pork with cider and veg using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pork with cider and veg

1. It's 300 g of Pork fillet.
2. Prepare 240 ml of Cider.
3. Prepare 1 tsp of cider vinegar.
4. It's 1 of Eating apple.
5. You need 200 ml of Creme fraiche.
6. It's 1 tbsp of oil.
7. It's 1 of leek.
8. Prepare 70 g of carrots.
9. Prepare 1 of red onion.
10. It's 80 g of cabbage.
11. You need of Salt.
12. It's of Pepper.

Serve the pork and apples with the crackling, garnished with rosemary. Why save pork for Sunday lunch? Combine it with cider and spring vegetables for a hearty weekend dinner recipe idea to remember. Stir in the flour, pour in the cider and blend until smooth.

Pork with cider and veg step by step

1. Chop vegetables so they are chunky and of a similar size.
2. Lower the heat in the pan and add the creme fraiche and stir until warmed through.
3. Place vegetables in a roasting tin season with salt and pepper drizzle with olive oil and roast for 30 minutes at 180°c.
4. While vegetables are cooking gently fry the pork and chopped and skinned apple until the pork starts to brown and the apple softens.this should take about 6 mins.
5. Add the cider and cider vinegar to the pork and apple in the pan and cook until the liquid is reduced about 6mins.
6. Serve and enjoy.

Bring to the boil and bubble until reduced by two-thirds. Return the pork to the casserole with the stock, then. Allow the pork to cool before slicing. Heat the olive oil in a large pan or casserole and fry the onion, fennel, fennel seeds and Strain the broth through a sieve into a pan, discarding the cooked veg and chorizo. Add the sherry vinegar to taste.