Fig was over last night for dinner and Doctor Who so I thought I’d cook this one for the three of us. I haven’t cooked this recipe for a couple of years but it’s a tasty one and easy to do. I can’t remember where I got it from but I have a suspicion that it might be Delia or Nigella or something of that ilk. Fairly sure I got it from a food magazine. Anyway, it’s tasty and autumnal – just right for dark, post-storm evenings. The amounts here serve three and I accompanied it with wasabi mash and steamed kale.
670g of pork shoulder, trimmed and diced
570ml of medium sweet cider
150m of) cider vinegar
A big knob of butter
2 tablespoons of oil
9 shallots, peeled
4 sprigs of fresh thyme
2 bay leaves
1½ tablespoons of crème fraîche
salt and freshly ground black pepper
(The original recipe says to start it on the hob and then cook it in the oven at 170 but I did it all on the hob in a large covered saucepan.)
Pop the saucepan over a fairly high heat and add half the butter and 1 tablespoon of oil.
Brown the meat pieces in the hot fat, removing them to a plate as they brown.
Once the meat is browned add the rest of the butter and oil to the pan and, when that’s very hot, add the shallots and carefully brown these on all sides.
Then pour the cider and cider vinegar into the pan. Stir well, scraping the base and sides of the pan, then return the meat. Add the thyme and the bay leaves and season well.
Bring to the boil then turn it down to a simmer, pop a lid on and cook for about 1 hour and 15 minutes, or until all the liquid is reduced and the meat is tender. Stir frequently to prevent sticking.
Once the meat is cooked remove it and the shallots to a warm serving dish and discard the herbs
Turn the heat up under the saucepan and reduce the liquid. (This won’t take too long – cooking on the hob, rather than in the oven, means that the liquid reduces more during cooking) Then whisk in the crème fraîche, taste to check the seasoning, then pour the sauce over the meat and serve.