Serves: 3 - 4
Cooking time: About 2 hours
- 900g (2lb) Pork shoulder, collar or leg, cut into chunky cubes
- 100g (4oz) Dry cured unsmoked bacon lardons
- 15ml (1tbsp) Oil
- 2 Onions, peeled and thinly sliced
- 2 Clove garlic, roughly chopped
- 2 Eating apples cored and cut into wedges
- 2 Sprigs fresh sage
- 300- 450ml (½- 3/4pt) Sweet cider
- 15ml (1tbsp) Gravy granules
- 2 Large carrots, peeled and thinly sliced lengthways
- 2 Parsnips, peeled and thinly sliced lengthways
- 2 Potatoes, peeled and thinly sliced
- Knob of butter
- Heat oil in a large pan and add pork cubes, bacon lardons, onion and garlic. Cook until meat is lightly browned.
- Add the apple wedges, seasoning, sage leaves and cider. Allow to bubble. Add gravy granules to slightly thicken sauce.
- Pour into a large deep casserole pot.
- Place the sliced vegetables on top of the meat, alternating and mixing up the vegetables to create a deep mixed vegetable layer.
- Dot with butter and cover with foil.
- Place in the oven for 1½-2 hours (after 1½ hours check the meat by pushing a skewer through the meat layer to feel how soft the meat is).
- Remove the foil and cook for a further 15-20 minutes until the vegetables are soft and golden.
- Serve with extra steamed seasonal greens.