GUEST BLOG - Chef Dave - My Favourite Recipes - Braised Pork with Cider

As a busy Chef running a busy kitchen I need to ensure that all our meals are deliverable, nutritional, tasty and meet the K.I.S.S. principles.

Keep It Simple and Smart

So today I am sharing an old favourite and a hit amongst my customers.  This simple Recipe will have your mouth watering and running out the door to buy ingredients before you've reached the end... (I hope)

Slow-braised pork shoulder with cider & parsnips

This simple recipe will serve 5 and take about 2hrs 30mins to cook

Ingredients 2tbsp olive oil 1kg/2lb 4oz pork shoulder, diced 2 onion, sliced 2 celery sticks, roughly chopped 3 parsnip, cut into chunks 2 bay leaf 1tbsp plain flour 330ml bottle cider 850ml chicken stock handful parsley, chopped mashed potato and greens to serve  (if you want)	ASDA - £1.18 per serving TESCO - £1.79 per serving   SAINSBURY’S - £1.22 per serving
This recipe is also Freezable	Nutrition: per serving Kcal 534 Fat 29g Saturates 9g Carbs 19g Sugars 10g Fibre 8g Protein 46g Salt 0.8g

Method

• Heat oven to 180C/160C fan/gas 4.

• Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside.

• Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir

• Then add the pork and any juices back to the dish.

• Add the cider and stock so that the meat and vegetables are covered.

• Season and bring to a simmer, then cover and put in the oven for 2 hrs.

• Serve sprinkled with parsley, with mashed potato and greens, if you like.