Slow-cooked apple and cider pork

Cooking Meat Slow-cooked apple and cider pork

Apple and pork complement each other so well. Try this recipe in the slow cooker to get the meat extra moist.

Lables: High protein Low carb Low fat Low kilojoule Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 150C/130C fan-forced.
  2. Heat oil in a large, heavy-based, flame-proof casserole dish over medium-high heat. Add pork. Cook for 8 minutes each side or until browned. Remove from heat.
  3. Add eschalots, fennel and garlic. Pour over cider and stock. Season with salt and pepper. Cover and bake for 2 1/2 hours. Remove from oven, add apple and continue to bake for 1/2 hour or until apple is tender. Stand for 10 minutes.
  4. Slice pork. Sprinkle with thyme. Serve with steamed or mashed potato.

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1 tbsp olive oil
1.5kg piece pork neck
12 eschalots, peeled
2 small fennel bulbs, thinly sliced
3 garlic cloves, thinly sliced
355ml bottle apple cider
1 cup Massel chicken style liquid stock
3 large pink lady apples, cored, cut into thick wedges
2 tsp fresh thyme leaves
Steamed or mashed potato, to serve

Adv

Autors
Preparation time
10
Cooking time
3:20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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