Winter pork recipe
A warming winter meal made very simply with Pork and vegetables.
Ingredients
- 750 g Mixed casserole vegetables, e.g leek, parsnip, swede, carrots
- 250 g Mixed dried fruits, e.g apricots, apples, pears, prunes
- 1 Large Bramley apple
- 2 tbsp Olive oil
- 500 g Diced leg of pork
- 1 tsp Ground mace or 2 whole blades of mace
- 1 Pinch of salt
- 1 Pinch of pepper
- 500 ml Cider
- 1 Apple crisps and chives to garnish
- 26.5 oz Mixed casserole vegetables, e.g leek, parsnip, swede, carrots
- 8.8 oz Mixed dried fruits, e.g apricots, apples, pears, prunes
- 1 Large Bramley apple
- 2 tbsp Olive oil
- 17.6 oz Diced leg of pork
- 1 tsp Ground mace or 2 whole blades of mace
- 1 Pinch of salt
- 1 Pinch of pepper
- 17.6 fl oz Cider
- 1 Apple crisps and chives to garnish
- 26.5 oz Mixed casserole vegetables, e.g leek, parsnip, swede, carrots
- 8.8 oz Mixed dried fruits, e.g apricots, apples, pears, prunes
- 1 Large Bramley apple
- 2 tbsp Olive oil
- 17.6 oz Diced leg of pork
- 1 tsp Ground mace or 2 whole blades of mace
- 1 Pinch of salt
- 1 Pinch of pepper
- 2.1 cups Cider
- 1 Apple crisps and chives to garnish
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 90 mins
- Serves: 4
Step-by-step
- Preheat the oven to gas mark 5, 190oC.
- Prepare the vegetables and chop into 1.5cm slice or dice. Roughly chop the dried fruits. Peel, core and slice the Bramley.
- Heat the oil in a flameproof casserole, add the pork and brown on all sides. Add the mace and prepared vegetables. Cook for 3-4 minutes, then add the fruits, seasonings and cider. Bring to the boil, cover and transfer to the hot oven for 1½ hours.
- Season to taste, adding a little sugar if necessary with salt and pepper. Garnish with apple crisps and chives and serve with creamy mustard mashed potatoes and a green vegetable
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