
published
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Method
- 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.
Ingredients
- 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
Top Tip for making Slow Cooked Pork with Bramley Apples
This makes a large quantity so you can freeze half if you wish
Katie McLelland is a food stylist, chef, recipe developer, home economist, eater- and everything in-between. She specialises in creating recipes for social media channels to editorial and advertising content as well as the occasional bread, cake, pudding and menus in real life.
Katie is also a home economist for film and TV. Current projects including Cooking with the Stars (South Shore), Matilda (Poppet Productions), Landscapers (Sister), This Sceptered Isle (Revolution Films) and The Great season 2 (Yekaterina Uk ltd).