Pork With Cider & Parsnips

Recipe for: PORK with CIDER & PARSNIPS –

Ingredients:

·        2 tblsp olive oil

·        1kg/ 2lb 4oz pork shoulder, cubed

·        2 onions peeled & sliced

·        2 celery sticks roughly chopped

·        3 parsnips peeled, cut into large chunks

·        2 bay leaves

·        1 tblsp plain flour

·        330ml bottle cider

·        850ml/ 1 ½ pints chicken stock

·        Handful parsley, chopped

Method:

1.      Heat oven to 160C fan

2.      Heat oil in large heavy lidded pan and brown the cubed pork in batches, setting aside

3.      In the remaining oil fry the onions, celery, and parsnips with bay leaves for 10 minutes until starting to brown

4.      Sprinkle in the flour and stir well

5.      Add the reserved pork and any juices back into the pan

6.      Add cider and stock and bring up to a simmer

7.      Add seasoning

8.      Cover the casserole and transfer to hot oven for 2 hours

9.      Stir occasionally

What else you need to know:

1.      Bring casserole to the table and sprinkle with parsley

2.      Serve with mashed potato & green vegetables