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Receta Cider Pork With Spring Vegetables
by Global Cookbook

Cider Pork With Spring Vegetables
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  Raciónes: 6

Ingredientes

  • 1 kg shoulder pork
  • 200 gm onions
  • 225 gm crisp eating apples
  • 3 Tbsp. oil
  • 1 x level tbsp plain flour
  • 275 ml can dry cider
  • 300 ml chicken stock
  • 1 x salt and freshly grnd black pepper
  • 2 tsp cider vinegar
  • 125 gm french beans
  • 125 gm asparagus tips
  • 125 gm mangetout
  • 2 bn spring onions

Direcciones

  1. Cut pork into 25mm cubes; chop onions; core and cut apples into wedges.
  2. Heat the oil in a large flameproof casserole.
  3. Fry apples till a light golden then drain and set aside.
  4. Add in pork to the pan in batches and fry over a high heat till browned; reserve. Lower heat add in onions and cook gently for 5 to 6 min.
  5. Stir in the flour pour in the cider and blend till smooth.
  6. Bring to the boil and bubble till reduced by two thirds.
  7. Return the pork to the casserole with the stock then season.
  8. Add in the vinegar.
  9. Bring to the boil.
  10. Cook on the grid shelf on the floor of the roasting ovenfor 1 hour or possibly till tender.
  11. Cook on the shelf on the bottom runners of the baking ovenfor 1 1/4 hrs.
  12. Add in the apples to the casserole 5 min before the end of the cooking time.
  13. Adjust the seasoning then reduce the juices (if necessary) by cooking fast on the boiling plate.
  14. Meanwhile cut the vegetables diagonally into short lengths.
  15. Cook in boiling salted water till just tender (french beans for S min asparagus for 3 min mangetout and spring onions for 2 min).
  16. Drain and season.
  17. Spoon the vegetables over the pork to serve.
  18. A classic combination of pork apples and cider. The amount of vinegar required will depend on the sharpness of the apples you use.
  19. Serves 6