התמונה להמחשה בלבדCoddled pork with cider
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In coddled pork with cider, Knob Butter, Pork Chops and Bacon are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan.
- 2Tip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender.
Nutrition
- Calories
- 216
- Protein
- 15.2g
- Carbs
- 5.5g
Recommended Equipment & Products
- Immersion blender
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Chef tips
For maximum flavour, ensure you sear the meat thoroughly on all sides before adding the liquid. The cider caramelises beautifully with the root vegetables, creating a rich, thick and comforting sauce. To make this dish kosher, use veal chops or beef shoulder cut into large cubes. For a family meal, serve the stew with velvety mashed potatoes to soak up the rich sauce.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In coddled pork with cider, Knob Butter, Pork Chops and Bacon are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
