A recipe from ” Slow” by Gizzi Erskine
Ingredients
- 5 tbsp ghee or oil
- 4 medium onions peeled and thinly sliced
- 3 sprigs rosemary
- 700 g pork neck steaks cut into thickish slices
- 250 g mushrooms sliced
- 2 granny smith apples cored but not peeled, each cut into 8
- 1 tsp plain flour
- 300 ml white wine or cider
- 500 ml chicken stock
- 1 tsp English mustard
- 4 tbsp creme fraiche plus extra for serving
- salt and black pepper
- 1 squeeze lemon juice
- 2 tbsp chopped parsley
Servings:
Instructions
- Heat three tablespoons of ghee in a large pan. Add the onions and rosemary and fry very slowly with the lid on for about 25 minutes until the onions are really soft, stirring occasionally to prevent them catching. Now turn up the heat and fry the onions for another five minutes or so until dark golden.
- Season the pork and brown it in batches in a tablespoon of ghee over a high heat, until caramelised. Remove with a slotted spoon and set aside. Fry the mushrooms, again in batches, in a tablespoon of ghee, until dark golden on all sides. Do the same with the apples, frying them cut side down until golden brown, then flipping them over to brown on the other side. Set aside on a separate plate.
- Put everything into the pan, keeping back the apples and half the onions. Add the flour and cook for one minute, then pour in the wine or cider and the stock. Bring to a boil, reduce the heat and slowly braise for one hour, scraping the bottom of the pan every so often.
- It’s ready when the pork is tender and the sauce is thick. Mix together the mustard and creme fraiche and add to the pan. Add the apples to just warm them through. Season well and add lemon juice to taste. Add the parsley, top with the remaining onions, and serve with rice.
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