Simply Food by Mandy shares this comforting, autumnal dish.
Serves 4-6
Ingredients:
1kg pork shoulder – cut into 4-5cm
3 onions chopped
2 eating apples sliced
3-4 cloves of garlic, crushed
1 punnet of mushrooms, sliced
1 tbsp plain flour
400ml cider or white wine
350ml chicken stock
2 tsps wholegrain mustard
3-5 sage leaves, chopped
1 tbsp creme fraiche
Method:
Start by browning the seasoned pork in batches, then set aside.
Add the onions to the pan and cook for a few minutes. Pour in the cider and let it reduce. Add the flour and mix well. Pour in the stock, sage and the mustard. Stir, bring to a simmer and cook on the lowest heat with a lid on for 2 hours, stirring occasionally and adding a little stock if starts to look dry. Stir through the creme franche and serve.
For a little extra flair, sizzle some sage leaves until crisp and serve on top.
