Cider-braised Smoked Pork and Winter Vegetables

Cider-braised Smoked Pork and Winter Vegetables

This is really hearty and is a great one-pot dish

Serves 4, 6 points per serving (Original points)

275 ml (10 fl oz) dry cider
A smoked pork loin joint weighing about 500 g
3 small onions
3 stalks celery
4 medium carrots
6 small Desirée or King Edward potatoes, about 600 g
1 tsp  oil
1 medium cooking apple, about 200 g
2 bay leaves
6 juniper berries, lightly crushed
1 tbsp fresh thyme, chopped, plus a few sprigs
570 ml  stock e.g. chicken or vegetable
2 tbsp pearl barley, soaked in cold water for 1 hour
salt and pepper

Preheat the oven to 150°C, 300°F, Gas Mark 2

This one-pot dish requires very little attention while it is cooking; all of the preparation is done up front, and should only take about 15-20 minutes. Firstly prepare the onions and celery: peel the onions and cut them into quarter wedges through the root, then wash the celery and cut it into 5cm (2 inch) lengths). Heat the oil in a casserole over a medium heat, add the onions and celery and cook for 8-10 minutes until tinged brown, keeping an eye on them and stirring occasionally while you prepare the remaining ingredients.

Peel the carrots, potato and apple. Cut the carrots into thirds and the potatoes in half, then core the apple and chop finely. When the onions and celery are nicely browned, add the carrots, potato and apple to the casserole, along with the bay leaves, juniper, thyme and some seasoning. Pour in the cider and stock, add the pearl barley, then nestle the smoked pork down amongst the vegetables. 

Bring to a simmer, then cover with a lid and transfer to the oven to cook for 1 – 1/14 hours. All you need to do is turn the pork loin joint over half way through the cooking time and give the contents of the casserole a gentle stir to encourage the apple to break down into the sauce.and thicken it. When the cooking time is up and the vegetables are tender, lift the smoked pork out of the casserole and carve into thin slices. Serve accompanied by the braised vegetables, and, if you feel the need for a green vegetable, I would suggest green cabbage.