Kent Cider Braised Pork with Apples
Tender pork shoulder gently braised with dry Kentish cider, orchard apples, and finished with a rich swirl of double cream.
- Prep
- 20 min
- Cook
- 80 min
- Total
- 100 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 620 kcal
Equipment
- •Large lidded casserole dish
- •Chef's knife
- •Chopping board
- •Wooden spoon
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 38 g
- carbs
- 22 g
- fibre
- 3 g
- protein
- 44 g
- calories
- 620 kcal
Instructions
- 1
Toss the pork pieces in the seasoned plain flour until lightly coated.
- 2
Heat the rapeseed oil in a large casserole dish on the hob over medium-high heat.
- 3
Brown the pork in batches until golden all over, then transfer to a plate.
- 4
Melt the butter in the same dish over medium heat.
- 5
Add the sliced onions and fry for 8 minutes until soft and golden.
- 6
Stir in the garlic, fresh thyme, and sage, cooking for 1 minute until fragrant.
- 7
Pour in the dry cider, scraping up any caramelised bits from the bottom.
- 8
Return the pork to the dish with the stock and bring to a simmer.
- 9
Cover with a lid and simmer gently on low heat for 1 hour until tender.
- 10
Add the apple wedges and simmer uncovered for 15 minutes until just softened.
- 11
Stir in the double cream and Dijon mustard, then heat gently for 3 minutes.
Chef's tips
Choose a traditional dry, tannic cider rather than a sweet variety to keep the sauce balanced. Firm dessert apples such as Cox's Orange Pippin or Russets hold their shape best without turning to mush.
Ingredient substitutions
- dry Kentish cider → dry farmhouse cider or dry white wine
- double cream → crème fraîche
- eating apples → firm cooking apples such as Bramley, cut into thicker wedges
Storage
Store cooled leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a saucepan over low heat on the hob, taking care not to let the cream sauce boil.
Common mistakes to avoid
- •Using sweetened commercial cider, which makes the sauce cloying.
- •Adding the apples too early in the cook, causing them to dissolve completely.
Serving suggestions
Cooked Kent Cider Braised Pork with Apples?
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