Cider-braised pork and pears

Apple cider vinegar works hard here, tenderising the meat and lending a clean tangy flavour that cuts through the rich pork shoulder

📝 Ingredients

• 20 g butter
• 2 tbsp oil
• 1 x 600g pack pork shoulder steaks
• 3 pears, peeled, cored and cut into chunky wedges
• 4 echalion shallots, halved lengthways
• 4 garlic cloves, crushed
• 500 ml medium-dry apple cider
• 125 ml apple cider vinegar
• 1 tbsp runny honey
• 2 tsp wholegrain mustard
• 4 thyme sprigs
• 2 fresh bay leaves
• 2 tbsp crème fraîche
• crusty bread*, potatoes or rice to serve (optional)

👨‍🍳 Instructions

1. 1Preheat the oven to 170°C, fan 150°C, gas 3. Heat half the butter and half the oil in a casserole over a medium-high heat. Season the pork steaks well and add to the pan, in batches if necessary, then sear on each side for 2-3 minutes until well browned. Transfer to a plate, loosely cover and set aside.
2. 2Reduce the heat to medium, then add the rest of the butter and oil. Add the pears and shallots and sear for about 3 minutes, turning occasionally, until golden brown. Remove the pears and transfer to the plate with the pork. Stir the garlic into the pan and cook for 1 minute until fragrant, then pour in the cider and cider vinegar. Bring to the boil, stirring well and scraping the base of the pan. Reduce the heat and stir in the honey and mustard. Return the pork to the pan, along with any juices, plus the thyme sprigs and bay leaves. Transfer to the oven and cook for 30 minutes. Uncover, return the pears to the pan and continue to cook for a further 10 minutes.
3. 3Remove the casserole from the oven and transfer the pork and pears to a plate. Place the casserole over a high heat on the hob and boil until the liquid has reduced by about one-third. Whisk in the crème fraîche, taste to check the seasoning, and return the pork and pears to the pan. Serve with crusty bread, potatoes or rice, if liked. *Use gluten-free bread, if required.