התמונה להמחשה בלבדCoddled pork with cider
A deep, multi-layered stew that marries succulent cuts with the subtle sweetness of hard apple cider and root vegetables, slow-cooked to a state of melting tenderness. This dish offers an exceptionally rustic and comforting culinary experience, where savory and smoky notes harmonize with the textures of the vegetables for a rich, satisfying meal perfect for hosting on chilly evenings.
- 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
To maximize flavor, give the meat a good sear on all sides before adding the liquids. The cider caramelizes beautifully with the root vegetables, creating a rich, thick, and very comforting sauce. To make this kosher, use veal chops or beef shoulder cut into large cubes. For a family meal, serve the stew alongside velvety mashed potatoes that soak up all that delicious sauce.
Culinary reasoning
A deep, multi-layered stew that marries succulent cuts with the subtle sweetness of hard apple cider and root vegetables, slow-cooked to a state of melting tenderness. This dish offers an exceptionally rustic and comforting culinary experience, where savory and smoky notes harmonize with the textures of the vegetables for a rich, satisfying meal perfect for hosting on chilly evenings.
