Pork Pot Roast with Cider & Apples from Real Life Recipes

By Tom Kerridge · 240 min

Ingredients

Instructions

1. Preheat the oven to 190°C (170°C fan, gas 5). Season the pork all over with salt and pepper, rubbing a little extra salt into the scored skin.
2. Heat the olive oil in a large non-stick casserole over medium heat. Brown the pork skin side down, then on all sides, until crispy and well coloured. Lift it onto a plate.
3. Fry the sliced onions for 2 minutes, add the garlic and cook for 2 more minutes. Stir in the flour and cook for a couple of minutes more.
4. Add half the cider and half the stock with the herbs and stir well.
5. Bring to a gentle simmer, return the pork to the pan, cover and cook on the middle shelf of the oven for 2 hours.
6. About 2 hours in, peel, quarter and core the apples. Remove the lid, add the apples and mustard, then stir in the remaining cider and stock.
7. Return the uncovered pan to the oven for 30 minutes.
8. Move the pork to a warm platter and rest for 10 minutes. Stir the honey into the sauce, then taste and adjust the seasoning.
9. Carve the pork, break the crackling into pieces and serve with the sauce.

Summarized from Tom Kerridge's video. Watch it for the details.

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