Braised Pork with Apples and Cider
This is a hearty winter dish that can be left on its own for 3 hours if you plan to be out.
You could also leave some braised red cabbage (see recipe below), in the oven with it and return to a complete meal.
This recipe is from The Delia Collection: Pork. Serves 4
If the pork is very fatty, trim away the excess fat, then heat the oil in the frying pan and brown the pork on both sides, then transfer it to the casserole.
Next, in the same pan, fry the bacon rashers a little until the fat starts to run. Then, using a draining spoon, place the bacon on top of the pork and season, but be careful with the salt as there'll be some in the bacon.
Now sprinkle over the juniper berries and garlic, then spread the slices of apple and the chopped onion on top. Add the cider and cover with a layer of overlapping potatoes. Finally, put a few dabs of butter on top, cover the dish first with foil, and then with a close-fitting lid. Transfer to the oven and cook for 3 hours. Towards the end of the cooking time, pre-heat the grill to its highest setting. When the oven time is completed, place the dish, uncovered, under the grill to the potatoes become brown and crispy.
Pre-heat the oven to gas mark 1, 275F (140C)
Using a fan-assisted oven? Click here
You will also need a large frying pan, a wide, shallow, 4 pint (2.25 litre), lidded casserole, and some foil