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How to make pork in Somerset cider and mustard
This rich and warming dish is best served with a wedge of crusty bread or a buttery jacket potato
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A new take on our favourite pork roasting joint, this one will need just 15 minutes of your time and will turn out like you’ve been in the kitchen all evening.
Prep: 15 mins
Cook: 2 hours 25 mins
Serves 4
500g pork shoulder, cubed
1 pack smoked streaky bacon, sliced
150ml chicken stock
50g butter
6 shallots, peeled and left whole
1 celery stick, chopped
100g chestnut mushrooms
150ml dry cider (we prefer local Somerset cider)
3 tbsp crème fraîche
1 tbsp cornflour mixed with 2 tbsp water
1 tbsp Dijon mustard
1 tbsp fresh tarragon leaves, finely chopped
Preheat oven to 170C. Heat half the butter in a casserole dish, add half the pork, season and fry for about 10 minutes until thoroughly browned. Remove meat from the dish with a slotted spoon and set aside.
Add the rest of the butter to the casserole dish and fry the remaining pork for 10 minutes until evenly browned. Meanwhile in another pan, dry-fry the sliced bacon until crispy. Remove and set aside, then fry the shallots, mushrooms, onion and celery until slightly softened.
Combine the pork, bacon, shallots, mushrooms, onion and celery in the casserole dish. Pour over the cider and chicken stock to cover. Place a lid on the casserole dish and cook in the oven for 2 hours until the pork is tender.
Add the crème fraiche, cornflour mix, mustard and tarragon to the casserole. Heat on the hob and stir until the sauce has slightly thickened. Serve hot with fresh crusty bread.
Recipe from fieldandflower.co.uk
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