SLOW COOKED PORK WITH BRAM­LEY AP­PLES

SERVES 8 READY IN 3 HRS

Essentials - - Everyday & Easy -

1tbsp veg­etable oil

2kg pork shoul­der or leg, cut into chunks

1 large onion, chopped

2tbsp sea­soned flour

2 Bram­ley ap­ples, peeled, cored and chopped 500ml dry cider

1 bunch tar­ragon, leaves chopped 3tbsp crème fraîche

1 HEAT THE VEG­ETABLE OIL IN A LARGE SAUCEPAN, THEN BROWN THE MEAT IN BATCHES. SET ASIDE.

2 ADD A LIT­TLE OIL TO THE PAN AND GEN­TLY COOK THE ONION UN­TIL SOFT. RE­TURN THE PORK TO THE SAME PAN AND ADD THE FLOUR. STIR WELL FOR A FEW MINS, THEN ADD THE AP­PLES AND CIDER. BRING TO THE BOIL, THEN COVER AND SIM­MER ON A VERY LOW HEAT FOR 2 HRS 30 MINS.

3 ADD THE TAR­RAGON AND CRÈME FRAÎCHE TO THE PAN. SERVE WITH MASHED POTA­TOES AND GREENS.

417 CALS PER SERV­ING

14G FAT 5G SAT FAT

12G CARBS

EASY ONE-POT MAIN

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