Pork In Cider Vinegar Sauce


We snagged this recipe from Delia Smith and it’s delicious!

PORK SHOULDER IS AN EXCELLENT CUT FOR BRAISING,

And I didn’t reduce the sauce, still yummy.

INGREDIENTS

  • 2 lb (900 g) pork shoulder, trimmed and cut into 1 inch (2.5 cm) cubes
  • salt and freshly milled black pepper
  • 1 pint (570 ml) medium sweet cider
  • 5 fl oz (150 ml) cider vinegar
  • ½ oz (10 g) butter
  • 2 tablespoons groundnut or other flavourless oil
  • 12 shallots, peeled
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 1½ level tablespoons crème fraîche

ADDITIONAL

Pre-heat the oven to gas mark 3, 325°F (170°C)

Using a fan-assisted oven? Click here

EQUIPMENT

You will also need a wide, shallow flameproof casserole, 4 pint (2.25 litre) capacity.

METHOD

First, place the casserole over a fairly high heat and add half the butter and 1 tablespoon of oil.

Meanwhile, dry the pieces of meat with kitchen paper then brown them a few at a time in the hot fat, transferring them to a plate as they brown. After that, add the rest of the butter and oil and, when that’s very hot, add the shallots to the pan and carefully brown these on all sides to a nice glossy caramel colour. Now pour the cider and cider vinegar into the pan, stir well, scraping the base and sides of the pan, then return the meat, add the thyme and the bay leaves and season well.

As soon as it’s all come to simmering point, transfer the casserole, without a lid, to the oven for about 1 hour and 15 minutes, or until all the liquid is reduced and the meat is tender. 

Now remove the meat and shallots to a warm serving dish, discarding the herbs, then place the casserole back over direct heat.

Bring it up to the boil and reduce the liquid to about half its original volume. Finally, whisk in the crème fraîche, taste to check the seasoning, then pour the sauce over the meat and serve.