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Pork Shoulder with Apple, Sage and Seasonal Beans
5 / 5
Pork shoulder or hock
Gas mark 4, 180°C, 350°F
Between 4 and 6 people
900g (2lb) Pork shoulder or hock, cut in large chunks
15mlsp (1tbsp) Oil
1 Onion, peeled and quartered
4 Large sprigs sage
1 Cooking apple, peeled, cored and quartered
3 Eating apples, cored and quartered
400g (approx) Can flageolet beans, black eye beans or a mixture
300ml (1/2pt) Pork stock
150ml (1/4pt) Apple juice
50g (2oz) Fresh or frozen seasonal beans or peas - e.g. broad beans
Pre-heat the oven.
Heat the oil in a large ovenproof casserole pot. Add the chunks of pork and brown them on all sides. Next add the onion, sage, apples (reserve one eating apple), canned beans, stock and apple juice.
Bring to the boil, cover with a lid and place in the oven for 2 hours until the meat is falling apart. After 1½ hours cooking add the reserved apple quarters and seasonal beans, stir and continue cooking.
Serve with seasonal vegetables and chunks of bread.
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