Pork in Cider With Potatoes and Apples Recipe

Name: Pork in Cider With Potatoes and Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 g unsalted butter; 2 onions, sliced; 1 tablespoon sunflower oil; 1 (1 3/4 kg) middle leg pork roast; 1 12 liters dry cider; 2 sprigs thyme; 800 g medium new potatoes, peeled and halved lengthwise; 125 ml double cream; coarse sea salt; fresh ground black pepper; 60 g unsalted butter; 5 tart apples (such as Braeburn or Cox's, peeled, cored and sliced)

Servings: persons

30 g unsalted butter
2 onions, sliced
1 tablespoon sunflower oil
1 (1 3/4 kg) middle leg pork roast
1 12 liters dry cider
2 sprigs thyme
800 g medium new potatoes, peeled and halved lengthwise
125 ml double cream
coarse sea salt
fresh ground black pepper
60 g unsalted butter
5 tart apples (such as Braeburn or Cox's, peeled, cored and sliced)

1
Melt the butter in a large casserole.
2
Add the onions and cook gently until softened, but not browned, about 5 minutes.
3
REmove the onions.
4
Add the oil, raise the heat, add the pork and cook until browned all over.
5
Remove and season well.
6
Add some of the cider.
7
Heat and scrape the bottom of the pan.
8
Return the meat, onions, remaining cider and thyme.
9
Season lightly with salt and pepper and bring to a boil.
10
Boil for 1 minute, skimming off any foam that rises to the surface.
11
cover and cook in a preheated oven (300*F/150*C) for 4 hours.
12
Turn the pork regularly, and taste and adjust the seasoning halfway through cooking.
13
One hour before the end of the cooking time add the potateos and continue to cook.
14
Remove from the oven, transfer the pork and potatoes to a plate, cover with foil to keep warm and set aside.
15
Cook the juices over high heat to reduce slightly, 10 to 15 minutes.
16
Taste.
17
Meanwhile, melt butter in a large frying pan and add the apples.
18
Cook over high heat until browned and tender, 5 to 10 minutes.
19
Stir the cream into the sauce.
20
Slice the pork and arrange on plates with the potatoes and apples.
21
Serve immediately with the sauce.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 30 g unsalted butter, 2 onions, sliced, 1 tablespoon sunflower oil, 1 (1 3/4 kg) middle leg pork roast, and more.

Yes, Pork in Cider With Potatoes and Apples falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork in Cider With Potatoes and Apples

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions