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Pork pot roast with cider, sage and maple
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Prep Time:
20 minutes
Cook Time:
270 minutes
Total Time:
290 minutes
Delicious pork roast with sweet and fragrant flavors.
Ingredients:
  • 2kg boneless pork shoulder roast
  • 2 brown onions, cut into thin wedges
  • 2 garlic cloves, thinly sliced
  • 62.50 ml chopped fresh sage leaves
  • 1 tsp fennel seeds
  • 500ml btl Apple Cider
  • 60ml (1/4 cup) salt reduced chicken style liquid stock
  • 27.00 gm maple syrup
  • 2 tsp apple cider vinegar
  • Parsnip & apple puree, to serve (see related recipe)
  • Steamed green round beans, to serve
  • Fried sage leaves, to serve
Instructions:
  • Preheat the oven to 160C. Unwrap the pork and discard the rind and excess fat. Roll up the pork again and tie it securely with kitchen string at 4cm intervals. Season the pork. In a casserole dish, heat oil over medium-high heat. Sear the pork on all sides for 6-8 minutes until browned. Transfer the pork to a plate.
  • - Sauté onion and garlic in the pan until soft, about 3 minutes. - Stir in sage and fennel, cook until aromatic, about 1 minute. - Add pork back to the pan, pour in cider, stock, and maple syrup. - Bring to a boil, then cover and simmer.
  • Roast the pork in the oven for 4 hours, making sure to baste it twice until it is tender.
  • Transfer the pork to a platter using tongs and cover with foil to keep warm. Skim and discard the fat from the surface using a metal spoon. Heat the pan over medium-high heat, then stir in the vinegar. Cook for 15 minutes, stirring occasionally, until the sauce slightly thickens. Season with pepper.
  • Plate the pork alongside the sauce, parsnip and apple puree, green beans, and sage leaves for a delicious presentation.

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