Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit
Ingredients
- 2 kg pork shoulder
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 large yellow onions halved, thinly sliced
- 1/4 cup brandy
- 1 in large Granny Smith apple peeled, cut1/2-inch cubes
- 2 garlic cloves chopped
- 1 tablespoon teaspoon dried thyme or 1fresh thyme
- 1 cup apple cider
- 1 cup chicken stock
- 1 tablespoon Dijon mustard
- Rocket or watercress to serve
- Cauliflower or Celeriac Puree to serve
Instructions
- Preheat oven to 220c.
- Pat the pork dry and season with salt and pepper. Heat oil in a large oven-proof pot or Dutch oven with a lid. Brown pork on all sides, turning with tongs, 6-8 minutes per side.
- Transfer pork to plate. Pour off excess fat from pot. Add onion and 1 teaspoon salt. Sauté over medium heat, stirring occasionally, until onions are very soft ad deep golden brown, 18-20 minutes.
- Add brandy and stir to deglaze pan.
- Add apple, garlic and thyme. Cook, stirring, 30 seconds.
- Return pork to pot, nestling it down in the onions. Add cider and chicken stock.
- Cover pot and place in oven. Reduce heat to 160c. Braise until meat is very tender, 2 1/2-3 hours. Return pot to cooktop. Transfer pork to a cutting board.
- Boil onion and apples until thickened and liquid slightly reduced, 1-2 minutes. Stir in mustard. Season to taste with salt and pepper.
- Cut pork in serving pieces and arrange on serving platter or individual dinner plates.
- Spoon onion apple confit over and around the meat.
- Serve with a lightly dressed rocket or watercress salad.
Tried this recipe?Let us know how it was!
