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Pork with cider & cream

  • 0:30 Prep
  • 2:05 Cook
  • 6 Servings


  • 40g (1/4 cup) plain flour
  • 1.25kg boneless pork shoulder, cut into 5cm pieces (see note)
  • 2 tablespoons olive oil
  • 30g butter
  • 1 large leek, pale section only, washed, thickly sliced
  • 1 x 375ml btl apple cider
  • 500ml (2 cups) Massel chicken style liquid stock
  • 3 large sprigs fresh tarragon
  • 450g (3 cups) frozen broad beans, thawed, peeled
  • 60ml (1/4 cup) pouring cream
  • Mashed potato, to serve


  • 1
    Preheat oven to 180°C. Place the flour on a plate. Add the pork and toss to coat. Shake off excess. Season with salt and pepper.
  • 2
    Heat one-third of the oil in a flameproof casserole dish or large frying pan over medium heat. Add one-quarter of the pork. Cook for 2-3 minutes each side or until browned. Transfer to a large plate. Repeat, in 3 more batches, with remaining oil and pork, reheating the dish between batches.
  • 3
    Heat the butter in the dish until foaming. Add the leek and cook, stirring, for 3 minutes or until soft. Add the cider and cook until liquid has reduced by half.
  • 4
    Transfer the mixture to a casserole dish, if necessary. Add the pork, stock and tarragon. Cover and bake for 1 1/2 hours or until the pork is tender. Add the beans and cream. Bake, uncovered, for a further 15 minutes. Season with salt and pepper. Serve with mash.

Source: taste.com.au


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