Tom Kerridge’s Pork Pot Roast with Cider & Apples

preparation 15 minutes
cook time 3 hours
Serves 4-6

This one-pot pork roast made with cider and apples is a real celebration of the West Country. Mustard adds a subtle warmth and honey lends a little sweetness. It’s a stress-free way of cooking that’s like a casserole, but with the meat in one piece

Recipe taken from Real Life Recipes by Tom Kerridge (Bloomsbury Absolute, £26). Photography by Cristian Barnett.

Ingredients Method

1.8kg rolled pork shoulder joint, skin scored
2 tbsp olive oil
3 onions, finely sliced
4 garlic cloves, finely sliced
3 tbsps plain flour
400ml cider
400ml chicken stock
A small bunch of thyme (tied with string)
12 sage leaves
2 bay leaves
4 Granny Smiths (or other crisp, tart eating apples)
1 tbsp wholegrain mustard
1 tsp honey
Salt and freshly ground black pepper

Preheat the oven to 190°C/Fan 170°C/Gas 5. Season the pork on all sides with salt and pepper, rubbing a little extra salt into the scored lines of the skin.

Heat the olive oil in a large non-stick casserole pan over a medium heat. Add the pork to the pan, skin side down, and colour well on all sides - the skin should be nicely crispy and browned. Lift the pork out onto a plate and set aside.

Add the onions to the pan and sauté for 2 minutes, then toss in the garlic and cook for another 2 minutes. Stir in the flour and cook, stirring, for another couple of minutes. Add half of the cider and chicken stock along with the herbs and stir well.

Bring the liquor to a gentle simmer and then return the pork to the pan. Put the lid on and place on the middle shelf of the oven to cook for 2 hours.

Just before the 2 hours' cooking is up, peel, quarter and core the apples. Take the pan from the oven and remove the lid. Add the apples and mustard then stir in the remaining cider and stock. Return the uncovered pan to the oven and cook for another 30 minutes.

Remove the pan from the oven and transfer the pork to a warmed serving platter. Leave to rest for 10 minutes before carving. Stir the honey through the sauce then taste for seasoning and adjust as necessary.

Carve the meat into slices and break the crackling into pieces. Serve with some apple and cider sauce and sautéed tenderstem broccoli or other green veg.

Main

Ingredients

1.8kg rolled pork shoulder joint, skin scored

2 tbsp olive oil

3 onions, finely sliced

4 garlic cloves, finely sliced

3 tbsps plain flour

400ml cider

400ml chicken stock

A small bunch of thyme (tied with string)

12 sage leaves

2 bay leaves

4 Granny Smiths (or other crisp, tart eating apples)

1 tbsp wholegrain mustard

1 tsp honey

Salt and freshly ground black pepper

Method

Preheat the oven to 190°C/Fan 170°C/Gas 5. Season the pork on all sides with salt and pepper, rubbing a little extra salt into the scored lines of the skin.

Bring the liquor to a gentle simmer and then return the pork to the pan. Put the lid on and place on the middle shelf of the oven to cook for 2 hours.

Carve the meat into slices and break the crackling into pieces. Serve with some apple and cider sauce and sautéed tenderstem broccoli or other green veg.