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Pork with cider & cream
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Prep Time:
30 minutes
Cook Time:
125 minutes
Total Time:
155 minutes
Indulge in pork and leek stew with broad beans, cider, and tarragon for a delicious meal.
Ingredients:
  • 40g (1/4 cup) plain flour
  • 1.25kg boneless pork shoulder, cut into 5cm pieces (see note)
  • 36.40 gm olive oil
  • 30g butter
  • 1 large leek, pale section only, washed, thickly sliced
  • 1 x 375ml btl apple cider
  • 500ml (2 cups) chicken style liquid stock
  • 3 large sprigs fresh tarragon
  • 450g (3 cups) frozen broad beans, thawed, peeled
  • 60ml (1/4 cup) pouring cream
  • Mashed potato, to serve
Instructions:
  • Preheat the oven to 180°C. Spread the flour on a plate, then coat the pork with it, shaking off any excess. Season generously with salt and pepper.
  • In a flameproof casserole dish or large frying pan, heat a third of the oil over medium heat. Add a quarter of the pork and cook each side for 2-3 minutes until browned. Transfer to a large plate. Repeat with the remaining oil and pork in 3 more batches, ensuring the dish is reheated between batches.
  • Melt the butter in the dish until it foams. Cook the leek, stirring, for 3 minutes until soft. Pour in the cider and simmer until liquid is reduced by half.
  • If needed, move the mixture to a casserole dish. Mix in the pork, stock, and tarragon. Bake covered for 1 1/2 hours until the pork is tender. Stir in the beans and cream, then bake uncovered for an additional 15 minutes. Season with salt and pepper before serving alongside mashed potatoes.

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