Pork in Cider with Caramelized Apples
- Bacofoil The Non-Stick – 2 ½ times bigger than your meat tin or baking tray
- 1 ½ kg boned, scored and rolled shoulder of pork
- 2 onions, rough chopped
- 6 sage leaves
- 2 bay leaves
- 6 cloves
- ½ pint cider
- 1 bramley apple, peeled, cored and cut in 12 wedges
- 25g / 1oz butter
- 1oz caster sugar
- Salt and ground black pepper
- Preset the oven to 140°C/Gas 1. Place foil on a meat tin or baking tray. Place the onion in the bottom with the sage and bay leaf and lay the pork on top, rind side up. Stud the skin with cloves, then pour the cider over. Fold up the sides of the foil and bring the ends over to make a loose parcel.
- Cook for three hours then open the foil. Increase the oven temperature to 220°C/gas 7, sprinkle the rind with salt and allow the rind to crisp. Remove meat and allow to rest lightly covered with foil in a warm place.
- Meanwhile heat the butter in a frying pan and cook the apples until golden but still holding their shape, sprinkle with sugar and cook until glazed.
- Take the juices and onion and blend in a food processor until smooth. Pass the sauce through a sieve and season to taste.
- Serve the pork and serve with apples, new potatoes and broccoli. Serve the sauce separately.