Comments on: Pork Shoulder Braised in Cider https://dinnerdiary.org/2008/09/21/pork-shoulder-braised-in-cider/ A (photo) diary of our dinners Sun, 14 Oct 2012 14:16:12 +0000 hourly 1 https://wordpress.org/?v=6.4.3 By: Lee https://dinnerdiary.org/2008/09/21/pork-shoulder-braised-in-cider/comment-page-1/#comment-429401 Sun, 14 Oct 2012 14:16:12 +0000 http://dinnerdiary.org/?p=1449#comment-429401 I did a similar dish a while ago but instead of braising the joint for that long, I did it for 1 hour (with considerably more cider – about 750ml), 3 bay leaves and some sage (1 or 2 leaves should suffice), and some peppercorns.

After an hour the whole lot was chucked in a roasting tin (fat side up), with some halved shallots, for about another hour to hour and a half depending on the weight of your joint.

The liquid that remains (keep topping it up with cider as necessary) makes a stunning gravy when mixed with some bay leaves, double cream and if necessary again, some chicken stock to make up the volume. Chop in some finely cut parsley towards the end and om nom nom!

Happy cooking 🙂

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By: Kerri https://dinnerdiary.org/2008/09/21/pork-shoulder-braised-in-cider/comment-page-1/#comment-4512 Mon, 22 Sep 2008 19:38:14 +0000 http://dinnerdiary.org/?p=1449#comment-4512 Thanks Antonia, I don’t think the picture really did it justice as it was a good dish. Your suggestion re. the apples is a good one, we’ll try that if we make this again.

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By: Antonia https://dinnerdiary.org/2008/09/21/pork-shoulder-braised-in-cider/comment-page-1/#comment-4504 Sun, 21 Sep 2008 19:06:45 +0000 http://dinnerdiary.org/?p=1449#comment-4504 This sounds really good. I hardly ever cook pork yet really enjoy it when I do. I particularly like pork with apples – perhaps if you added a few chopped Bramleys to the vegetables at the bottom of the casserole, then you could mash these up into the juices to make a more appley flavour?

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