Pork pot roast with cider, sage and maple

Recipes / Meat

Sweet and fragrant flavours pair perfectly with our juicy pork roast.

Recipe «Pork pot roast with cider, sage and maple» presented in category Recipes / Meat, to prepare this dish you will need no more 4:30 minutes. To make this dish at home by prescription from the author Gomer would need: 2kg boneless pork shoulder roast, 1 tbsp olive oil, 2 brown onions, cut into thin wedges, 2 garlic cloves, thinly sliced, 1/4 cup chopped fresh sage leaves , 1 tsp fennel seeds, 500ml btl James Squire Orchard Crush Apple Cider, 60ml Massel salt reduced chicken style liquid stock , 1 tbsp maple syrup, 2 tsp apple cider vinegar, Parsnip & apple puree, to serve, Steamed green round beans, to serve, Fried sage leaves, to serve.

Ingredients:

  • 2kg boneless pork shoulder roast 
  • 1 tbsp olive oil 
  • 2 brown onions, cut into thin wedges 
  • 2 garlic cloves, thinly sliced 
  • 1/4 cup chopped fresh sage leaves 
  • 1 tsp fennel seeds 
  • 500ml btl James Squire Orchard Crush Apple Cider 
  • 60ml Massel salt reduced chicken style liquid stock 
  • 1 tbsp maple syrup 
  • 2 tsp apple cider vinegar 
  • Parsnip & apple puree, to serve 
  • Steamed green round beans, to serve 
  • Fried sage leaves, to serve 

Instructions

  1. Preheat oven to 160C. Unroll the pork. Remove the rind and trim any excess fat. Re-roll the pork and tie at 4cm intervals with kitchen string. Season. Heat the oil in a casserole dish over medium-high heat. Cook pork, turning, for 6-8 minutes until brown. Transfer to a plate.
  2. Add onion and garlic to the pan. Stir for 3 minutes or until soft. Add sage and fennel. Stir for 1 minute or until aromatic. Return pork to the pan. Add cider, stock and maple syrup. Bring to the boil. Cover.
  3. Bake the pork, basting twice during cooking, for 4 hours or until the pork is tender.
  4. Use tongs to transfer the pork to a platter. Cover with foil to keep warm. Use a metal spoon to skim and discard fat from the surface. Place pan over medium-high heat. Stir in the vinegar and cook, stirring occasionally, for 15 minutes or until the sauce thickens slightly. Season with pepper.
  5. Serve the pork with the sauce, parsnip and apple puree, green round beans and sage leaves.