Sunday, 9 January 2011

Pork Rosy Cider- October-Apple Picking

A variation on the previous recipe, but slow cooker casserole that goes down well with Jacket Potatoes

2 Small Roll of Pork Joints
Splash of Extra Virgin Olive Oil
4 large carrots peeled and sliced
Half packet of Dried Apricots
2 medium cooking apples
1 medium onion
1 500ml Bottle of Descent Cider
2 Bay leafs
Pinch of Ground Black Pepper and Sea Salt

I prefer the original sauté Crock Pot as slow cooker of choice. This is as the stoneware dish can be used directly on the stove heat, therefore ingredients can be sautéed before slow cooking, which enables you to add the richness of flavor as if slow cooked in an oven at low temp', but without cost of running the oven.

Finely chop the onion and sauté in Oliver Oil in the Stoneware dish on the stove, until golden. Add the carrots. Cut the pork joints into 1" cubes, add to dish, sauté and seal the pork. Add handful of dried apricots, peeled and 1" cubed cooking apple, seasoning, bay leaves, and a small amount cider to reduce down and flavor. Then add the reminder of the cider, when gently simmering place the lid on the stoneware and place on the heated base. Cook for 1/2hr at high heat, then 4hrs at low heat.

Serve with jacket potato.

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