Braised pork with cider, lemon and parsley

Name: Braised pork with cider, lemon and parsley
Ingredients: 2 tbsp olive oil; 1 kg diced pork (shoulder or leg meat), cubed; 1 kg diced pork (shoulder or leg meat), cubed; 1 kg diced pork (shoulder or leg meat), cubed; 1 tbsp capers; zest of half a lemon; 30 g chickpeas, soaked overnight then boiled for 30 minutes; 250 ml dry cider; salt and pepper; salt and pepper; 1 tsp cinnamon; 2 tbsp chopped parsley; 25 ml crème fraîche

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

Pork is not the usual contender for braising, as most joints can just as well be roasted. This combination of lentils and pork will cook comparatively swiftly for a braised dish and the flavourings work well together.

Ingredients

2 tbsp olive oil
1 kg diced pork (shoulder or leg meat), cubed

Main course
Gluten-free

Method

Heat the olive oil in a heavy pot. Fry the cubes of pork until brown, then add the capers, lemon zest, chickpeas and cider. Fit on the lid, then lower the heat. Season with salt, pepper and cinnamon.
Let the meat simmer gently until completely done - about 40 minutes - then stir in the chopped parsley and crème fraiche.