Pork With Cider & Cream
Savour each bite of this pork, leek and broad bean dish that's doused in cider and spiked with tarragon.
- Yield: Serves 6
- Preparation Time: 30 Minutes
- Cooking Time: 2 Hour 30 Minutes
Ingredients
- ¼ cup plain flour
- 1.25kg boneless pork shoulder, cut into 5cm pieces
- 2 tbs olive oil
- 30g butter
- 1 large leek, pale section only, washed, thickly sliced
- 375ml apple cider
- 500ml chicken stock
- 3 large sprigs fresh tarragon
- 450g frozen broad beans, thawed, peeled
- 60ml pouring cream
- Mashed potato, to serve
Directions
- Preheat oven to 180°C. Place the flour on a plate. Add the pork and toss to coat. Shake off excess. Season with salt and pepper.
- Heat one-third of the oil in a flameproof casserole dish or large frying pan over medium heat. Add one-quarter of the pork. Cook for 2-3 minutes each side or until browned. Transfer to a large plate. Repeat, in 3 more batches, with remaining oil and pork, reheating the dish between batches.
- Heat the butter in the dish until foaming. Add the leek and cook, stirring, for 3 minutes or until soft. Add the cider and cook until liquid has reduced by half.
- Transfer the mixture to a casserole dish, if necessary. Add the pork, stock and tarragon. Cover and bake for 1 ½ hours or until the pork is tender. Add the beans and cream. Bake, uncovered, for a further 15 minutes. Season with salt and pepper.
- Serve with mash.
