Pork with cider & cream

Savour each bite of this pork, leek and broad bean dish thats doused in cider and spiked with tarragon.

Recipe «Pork with cider & cream» presented in category Recipes / Meat, to prepare this dish you will need no more 2:05 minutes. To make this dish at home by prescription from the author Gomer would need: 40g plain flour, 1.25kg boneless pork shoulder, cut into 5cm pieces, 2 tbsp olive oil, 30g butter, 1 large leek, pale section only, washed, thickly sliced , 1 x 375ml btl apple cider, 500ml Massel chicken style liquid stock, 3 large sprigs fresh tarragon , 450g frozen broad beans, thawed, peeled, 60ml pouring cream, Mashed potato, to serve.

Ingredients:

• 40g plain flour 
• 1.25kg boneless pork shoulder, cut into 5cm pieces 
• 2 tbsp olive oil 
• 30g butter 
• 1 large leek, pale section only, washed, thickly sliced 
• 1 x 375ml btl apple cider 
• 500ml Massel chicken style liquid stock 
• 3 large sprigs fresh tarragon 
• 450g frozen broad beans, thawed, peeled 
• 60ml pouring cream 
• Mashed potato, to serve 

Instructions

1. Preheat oven to 180°C. Place the flour on a plate. Add the pork and toss to coat. Shake off excess. Season with salt and pepper.
2. Heat one-third of the oil in a flameproof casserole dish or large frying pan over medium heat. Add one-quarter of the pork. Cook for 2-3 minutes each side or until browned. Transfer to a large plate. Repeat, in 3 more batches, with remaining oil and pork, reheating the dish between batches.
3. Heat the butter in the dish until foaming. Add the leek and cook, stirring, for 3 minutes or until soft. Add the cider and cook until liquid has reduced by half.
4. Transfer the mixture to a casserole dish, if necessary. Add the pork, stock and tarragon. Cover and bake for 1 1/2 hours or until the pork is tender. Add the beans and cream. Bake, uncovered, for a further 15 minutes. Season with salt and pepper. Serve with mash.