Our Blog Has Moved

1 February 2015

Braised Pork with Prunes and a Potato Top

Photo: childsdesign
Choose good quality British pork for this dish and with several great producers on The Artisan Food Trail to choose from, you can’t go wrong.

It doesn't need to be an expensive cut either and we used shoulder as this seems to work best. The slow cooking makes the meat very tender and almost melting in texture.

Inspired by all things English, this recipe uses old traditional flavours that complement each other so well. Cider and apples for sharpness, prunes for sweetness and a dash of mace, thyme and juniper for warmth and fragrance.

Although optional, we can highly recommend adding Alan Coxon’s Ale-Gar
to give a nice depth to the finished flavour. To us, it just seemed very appropriate to add it as the rest of the ingredients echo the time which inspired the Ale-Gar’s recipe.

View recipe

Photo: childsdesign

No comments:

Post a Comment