- 25g flour
- salt and pepper
- 500g diced pork
- 3tbsp vegetable oil
- 1 large onion, finely chopped
- 2 cloves of garlic, crushed
- 400ml dry cider
- 1tbsp sage, finely chopped
- 500ml chicken stock
- 1 courgette, chopped
- 1 small aubergine, chopped
- 1 red pepper, diced
- 2 portabello mushrooms
Sunday, 8 April 2012
Pork in Cider
When most people blog a recipe they normally have something to say about it, whether it be a memory and ancedote etc, but when I started writing this, I realised that I had did not have a lot to say, apart from it's a great dish that goes well with rice, so enjoy
Put the flour into a bowl and add salt and pepper to season. Mix the pork in the seasoned flour and dust off excess.
Add the oil into flame proof casserole dish and bring to high heat. Add some of the floured pork into the oil to brown. Don't overfill the dish otherwise the pork wont brown but will sweat.
Once all the pork has been browned, turn the heat down, add the chopped onion and crushed garlic and cook until tender, about 5 minutes, stirring occasionally so not to burn them.
Once the onions are tender, place the pork back in and stir together. Add the cider and sage and stiring togerther then bring it to a rapid boil.
Once the cider has boiled down to about half the amount add the chicken stock. Bring it back to a boil then reduce to a simmer and cook for a minmum of 60 minutes.
After 60 minutes add all the vegetabled and cook for 25 minutes and then serve with rice.