Preparation time: 15min
Cooking time: 1H30-2H00
Level of difficulty: Easy
Serves up to 4 people.
- 2KG pork collar, diced
- 2 medium onions
- 1 clove of garlic
- 2 medium eating apples or 1 cooking apple
- 6 bottles/cans of medium to dry cider (5 of them are for drinking)
- 200ml double cream
- Thyme (Fresh or dry)
- Salt, pepper to taste
- 1 tbsp of flour to thicken (For gluten-free alternative, let it reduce for longer)
- 2 tsp of whole grain mustard
- Fry the pork on a high heat, with a bit of cold-pressed rapeseed oil (available in our shop) until golden brown. Remove the pork from the heat and set aside to rest.
- In the same pan, fry the onions and garlic in the pork juice until soft.
- Add the pork back to the pan, along with the cider, thyme, salt and pepper. Add your cored apples, cut into chunk. If using a slow cooker, you can add the cream and mustard at this point, otherwise just wait for later. Slowly simmer for 1H30-2H00.
- Check the pork is tender and the sauce is correctly seasoned, if you haven't already add the cream and the whole grain mustard. Gently simmer for an extra 5min.
- Serve with mashed potatoes, cabbage and the remaining five bottles of cider.