Real Life Recipes by Tom Kerridge, photography by Cristian Barnett. Published by Bloomsbury Absolute.
Ingredients - Serves: 4-6
1.8kg rolled pork shoulder joint,
2 tbsp olive oil
3 onions, finely sliced
4 garlic cloves, finely sliced
3 tbsp plain flour
400ml chicken stock
A small bunch of thyme
(tied with string)
12 sage leaves
2 bay leaves
4 Granny Smiths
(or other crisp, tart eating apples)
1 tbsp wholegrain mustard
1 tsp honey
Salt and freshly ground black pepper
Preheat the oven to 190°C/Fan 170°C/Gas 5. Season the pork on all sides with salt and pepper, rubbing a little extra salt into the scored lines of the skin. Heat the olive oil in a large non-stick casserole pan over a medium heat. Add the pork to the pan, skin side down, and colour well on all sides – the skin should be nicely crisped and browned. Lift the pork out onto a plate and set aside.
Add the onions to the pan and sauté for 2 minutes, then toss in the garlic and cook for another 2 minutes. Stir in the flour and cook, stirring, for another couple of minutes. Add half of the cider and chicken stock along with the herbs and stir well. Bring the liquor to a gentle simmer and then return the pork to the pan. Put the lid on and place on the middle shelf of the oven to cook for 2 hours.
Just before the 2 hours’ cooking is up, peel,
quarter and core the apples. Take the pan from the oven and remove the lid. Add the apples and mustard then stir in the remaining cider and stock. Return the uncovered pan to the oven and cook for another 30 minutes. Remove the pan from the oven and transfer the pork to a warmed serving platter. Leave to rest for 10 minutes before carving. Stir the honey through the sauce then taste for seasoning and adjust as necessary. Serve with green veg.