- a little oil, for frying
- 2 kg pork shoulder or leg, cut into chunks
- 1 large onion, chopped
- 2 tbsp seasoned flour
- 2 Bramley apples, peeled, cored and chopped
- 500ml dry cider
- 1 bunch tarragon, leaves chopped
- 3 tbsp crème fraiche or double cream
Heat the oil in a large saucepan then brown the meat in batches. Set aside. Add a little more oil and gently cook the onion until soft. Return the pork to the same pan and add the flour. Stir well for a few minutes. Then add the apple and cider. Bring to the boil then cover and simmer on very low for 2 hours 30 minutes.
Add the tarragon and crème fraiche. Serve with mashed potatoes and greens.
This makes a large quantity so you can freeze half if you wish