Diced Pork with apples

Serves 2

Ingredients

 diced pork shoulder   400g

 Cider     300ml

 plain flour    1tbsp

 salt and pepper   pinch of

 bay leaves - dried or raw 3

 onion chopped   1

 Garlic cloves   3

 Sage    1tsp

 olive oil    4tbsp

 red skinned apples   2

 (cored, sliced with skins left on)

 Whole grain mustard   2 tbsp.

 Brown sugar    1 tsp.

 Parsley if using dry   2 tbsp.

 (Or sprigs of real parsley 4 sprigs , chopped

 Mushrooms sliced  6

 Basmati rice - enough for 2 portions

 Diced potatoes and creamed leeks can be used with this recipe.

Method

1. If using raw diced pork, trim any excess fat off. Put the flour into a deep bowl and add the salt and pepper, coat the diced pork with the flour. Heat 2 tbsp. of olive oil in a large frying pan or wok over a medium heat and fry the pork, flip the pork over to allow for even cooking, take the pork out after a couple of minutes and place into casserole dish.

2. Add a drizzle of the olive oil if needed and fry the diced onions until they are see through, then add the garlic and cook for a few minutes add the apples and mix through until the apple slices have become golden in colour. Stir gently and add the cider, stir in the mustard bay leaves and sugar.

3. Bring to the boil, pour into casserole dish and add mushrooms.Cover with lid or foil.

4. Cook in oven for about 1hour 30 mins at 180°C . Check the flavour after 1hour an add a little more liquid if required.

David’s Note

First made 19/09/2013 Very good

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