Anne x
09-Jan-08, 15:30
1lb shoulder of Pork Cubed or Pork Fillet Sliced
1tsp oil
1tsp butter
1 medium onion chopped
8fl ozs Cider
2fl oz Cider vinegar
salt & Pepper
1x 180g jar apple sauce
2 rounded tbls half fat creme fraiche
I use leftover single or double cream
Heat oven to 170C
heat the oil and butter in a shallow heatproof casserole cook the onion over a medium heat for 5 mins then increase the heat add the pork for couple of mins doesnt need to be brown just lightly coloured add cider, cider vinegar salt & pepper bring to simmering point transfer to oven without a lid for a hour a lot of the liquid will have reduced cosiderably stir in the apple sauce and creme fraiche or cream return to oven again without a lid for 15mins
1tsp oil
1tsp butter
1 medium onion chopped
8fl ozs Cider
2fl oz Cider vinegar
salt & Pepper
1x 180g jar apple sauce
2 rounded tbls half fat creme fraiche
I use leftover single or double cream
Heat oven to 170C
heat the oil and butter in a shallow heatproof casserole cook the onion over a medium heat for 5 mins then increase the heat add the pork for couple of mins doesnt need to be brown just lightly coloured add cider, cider vinegar salt & pepper bring to simmering point transfer to oven without a lid for a hour a lot of the liquid will have reduced cosiderably stir in the apple sauce and creme fraiche or cream return to oven again without a lid for 15mins