Cider Braised Pork Shoulder with Creamy Cider Mustard Sauce
Ingredients
- 1.5kg pork shoulder joint
- 1/2 tbsp olive oil
- 2 bay leaves
- 2 medium leeks, 2 inch slices
- 3 medium carrots, quarter lengthways
- 500ml local cider
- 1 heaped tbsp plain flour
- 1 tbsp whole grain mustard
- 200ml chicken stock
- 100g reduced fat creme fraiche
- salt and pepper
Preparation
Preheat oven to 220degrees
Pat the pork fry all over with some kitchen roll
Ensure the fat for the crackling is well scored, then rub the pork all over with the olive oil
Season with salt and pepper all over, making sure to rub the salt well into the fat
Place the leeks, carrots and bay leaves in a baking tray, pour the cider in and then position the piece of pork on top
Roast the pork on 220degrees for 25 mins then reduce the heat to 180 degrees for 1
Remove from the oven and remove the veg and pork
You can either put them in a separate serving dish and add the sauce when it’s ready as i did or set the pork and veg aside for serving and keep the sauce separate
Put the baking tray with the cider on the hob on a medium heat
Remove and discard the bay leaves
Add the flour and whisk it together over the heat until there aren’t any lumps
Then whisk in the creme fraiche, then the mustard and then the stock
Simmer for 5 mins and season to taste
Rest the pork for 30 mins before serving