How do you make cider braised pork?
Brown the pork, soften onions and other veg, stir in a little flour, then add cider and stock to cover. Cover and braise in the oven at about 180C (160C fan) until tender. BBC Good Food's shoulder recipe uses 1 kg pork, a 330 ml bottle of cider and 850 ml stock, and cooks for 2 hours.
Updated
Key facts
- Cut. Shoulder is the classic braising cut; loin works as a pot-roast. [1] [2]
- Liquid. Cider plus stock, enough to cover the meat. [1]
- Heat. 180C / 160C fan / gas 4. [1] [2]
Shoulder braise, step by step
Based on BBC Good Food's slow-braised pork shoulder (serves 5): [1]
- Heat the oven. Brown 1 kg diced pork shoulder in 2 tbsp oil in batches, then set aside.
- Fry 2 sliced onions, 2 celery sticks and 3 parsnips with 2 bay leaves for about 10 minutes, until golden.
- Stir in 1 tbsp plain flour, then return the pork and its juices.
- Add a 330 ml bottle of cider and 850 ml chicken stock to cover. Season, bring to a simmer, cover and braise for 2 hours.
- Finish with chopped parsley and serve with mash and greens.
Pot-roast loin variation
BBC Good Food's pot-roast loin uses a 2.5 kg bone-in loin, lardons, shallots, celeriac, thyme and garlic, with 600 ml dry cider. It is roasted covered for 1 hour, then uncovered for 45 minutes. [2]
Choosing a cider for the pot: cooking with cider.
Related answers: cooking with cider · what food goes with cider
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Questions
Which cider should I use?
BBC Good Food's pot-roast loin uses dry cider; a dry or medium cider keeps the sauce from turning sweet. [2]
Sources
- Slow-braised pork shoulder with cider & parsnips — BBC Good Food
- Pot-roast loin of pork in cider with celeriac — BBC Good Food