Pork in Somerset cider & mustard

A new take on our favourite pork roasting joint, this one will need just fifteen minutes of your time and will turn out like you’ve been in the kitchen all evening. Somerset cider, mustard and tarragon give this recipe a rich, full flavour, incredible with a wedge of crusty bread or a buttery jacket potato.

2 hours 25 mins

4

Medium

• 500g Field & Flower pork shoulder, cubed
• 1 pack Field & Flower smoked streaky bacon, sliced
• 150ml Field & Flower chicken stock
• 50g butter
• 6 shallots, peeled and left whole
• 1 celery stick, chopped
• 100g chestnut mushrooms
• 150ml dry cider (we prefer local Somerset cider)
• 3tbsp crème fraîche
• 1tbsp cornflour mixed with 2tbsp water
• 1tbsp Dijon mustard
• 1tbsp fresh tarragon leaves, finely chopped

1. Preheat oven to 170C/Gas 3.

2. Heat half the butter in a casserole dish, add half the pork, season and fry for about 10 minutes until thoroughly browned. Remove meat from the dish with a slotted spoon and set aside.

3. Add the rest of the butter to the casserole dish and fry the remaining pork for 10 minutes until evenly browned.

4. Meanwhile in another pan, dry-fry the sliced bacon until crispy. Remove and set aside, then fry the shallots, mushrooms, onion and celery until slightly softened.

5. Combine the pork, bacon, shallots, mushrooms, onion and celery in the casserole dish. Pour over the cider and chicken stock to cover. Place a lid on the casserole dish and cook in the oven for 2 hours until the pork is tender.

6. Add the crème fraiche, cornflour mix, mustard and tarragon to the casserole. Heat on the hob and stir until the sauce has slightly thickened.

7. Serve hot with fresh crusty bread.