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Categories:
butter onions sunflower oil pork roast liters thyme new potatoes cream salt fresh ground black pepper butter apples
Viewed: 32 - Published at: 3 years agoIngredients
- 30 g unsalted butter
- 2 onions, sliced
- 1 tablespoon sunflower oil
- 1 (1 3/4 kg) middle leg pork roast
- 1 12 liters dry cider
- 2 sprigs thyme
- 800 g medium new potatoes, peeled and halved lengthwise
- 125 ml double cream
- coarse sea salt
- fresh ground black pepper
- 60 g unsalted butter
- 5 tart apples (such as Braeburn or Cox's, peeled, cored and sliced)
Method
- Melt the butter in a large casserole.
- Add the onions and cook gently until softened, but not browned, about 5 minutes.
- REmove the onions.
- Add the oil, raise the heat, add the pork and cook until browned all over.
- Remove and season well.
- Add some of the cider.
- Heat and scrape the bottom of the pan.
- Return the meat, onions, remaining cider and thyme.
- Season lightly with salt and pepper and bring to a boil.
- Boil for 1 minute, skimming off any foam that rises to the surface.
- cover and cook in a preheated oven (300*F/150*C) for 4 hours.
- Turn the pork regularly, and taste and adjust the seasoning halfway through cooking.
- One hour before the end of the cooking time add the potateos and continue to cook.
- Remove from the oven, transfer the pork and potatoes to a plate, cover with foil to keep warm and set aside.
- Cook the juices over high heat to reduce slightly, 10 to 15 minutes.
- Taste.
- Meanwhile, melt butter in a large frying pan and add the apples.
- Cook over high heat until browned and tender, 5 to 10 minutes.
- Stir the cream into the sauce.
- Slice the pork and arrange on plates with the potatoes and apples.
- Serve immediately with the sauce.
