Cherry & Dennis Helper Habitat

Cider-Braised Pork Shoulder with Apples

蘋果酒燴豬肩肉

Cider-Braised Pork Shoulder with Apples — finished dish

Total time: 120 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Pork shoulder is slowly braised with cider, onion and herbs until tender, with apples adding gentle sweetness for a practical family meal.

01

Ingredients

Main ingredients

800 g pork shoulder
2 piece apples
1 piece onion
2 piece carrot
3 clove garlic

Seasoning

1 tbsp olive oil
1 tsp salt
1/2 tsp Black pepper
3 sprig thyme
1 piece bay leaf

Sauce

2 tbsp all-purpose flour
1 tbsp Dijon mustard

Stock base

300 ml apple cider
300 ml chicken stock

Cider-Braised Pork Shoulder with Apples — ingredient overview

02

Tools

knife
cutting board
measuring cup
measuring spoons
mixing bowl
pot
wooden spoon
tongs
food thermometer
serving bowl

Cider-Braised Pork Shoulder with Apples — tool overview

03

Steps

Cider-Braised Pork Shoulder with Apples — Cut the pork

Step 1

Cut the pork

Cut 800 g pork shoulder into even 4 cm cubes and trim only very thick fat.

Cider-Braised Pork Shoulder with Apples — Prepare fruit and vegetables

Step 2

Prepare fruit and vegetables

Core and cut the apples into thick wedges, slice the onion, cut the carrots into chunks and finely chop the garlic; keep them separate.

Cider-Braised Pork Shoulder with Apples — Season the pork

Step 3

Season the pork

Coat all pork evenly with all the salt and black pepper, then rest for 5 minutes.

Cider-Braised Pork Shoulder with Apples — Heat the oil

Step 4

Heat the oil

Heat the pot and 1 tablespoon olive oil over medium-high heat for exactly 2 minutes until the oil shimmers.

Cider-Braised Pork Shoulder with Apples — Brown two batches

Step 5

Brown two batches

Brown the pork in exactly two batches for 6 minutes each; time 12 minutes total, change batches at 6 minutes, turn to colour all sides, then remove.

Cider-Braised Pork Shoulder with Apples — Soften onion and carrot

Step 6

Soften onion and carrot

Reduce to medium heat and cook the onion and carrot in the same pot for exactly 5 minutes, scraping up the browned fond.

Cider-Braised Pork Shoulder with Apples — Cook garlic, flour and mustard

Step 7

Cook garlic, flour and mustard

Add the garlic, flour and Dijon mustard and stir continuously for exactly 1 minute until no dry flour remains.

Cider-Braised Pork Shoulder with Apples — Add cider, stock and herbs

Step 8

Add cider, stock and herbs

Gradually stir in the cider and chicken stock, add thyme and bay leaf, then cook for exactly 2 minutes until gently bubbling.

Cider-Braised Pork Shoulder with Apples — Braise covered

Step 9

Braise covered

Return all pork, bring to a simmer, cover and cook on low for 70 to 80 minutes, stirring once at 35 minutes.

Cider-Braised Pork Shoulder with Apples — Add the apples

Step 10

Add the apples

Add all apple wedges and simmer uncovered for exactly 15 minutes until tender but still holding their shape.

Cider-Braised Pork Shoulder with Apples — Check tenderness

Step 11

Check tenderness

Check that the pork separates easily with a fork and reaches at least 71°C in the centre; the gravy should lightly coat a spoon.

Cider-Braised Pork Shoulder with Apples — Rest and serve

Step 12

Rest and serve

Turn off the heat, remove the bay leaf and thyme stems, rest for exactly 5 minutes, then serve pork, apples and gravy in a white bowl.

Common mistakes

Starting the heat before mise en place is complete causes uneven doneness.
Crowding the pan makes meat release water instead of browning evenly.
Serving without checking the stated centre doneness or tasting the sauce.

Tips

Measure every ingredient by group before starting.

Adjust salt and pepper gradually only after the sauce has reduced.