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Braised Pork Shoulder with Cider and Apple
This Normandy-style braise brings together pork shoulder, dry cider and apple in a sauce finished with cream and egg yolk. The round Ultra Pro handles both stages, starting the sauce in the microwave before the oven slowly tenderises the meat.
- Total time
- 94 min
- Prep
- 15 min
- Cook
- 77 min
- Rest
- 2 min
Ingredients
Method
Trim a little fat from the pork, remove any sinew and cut it into 40-50 g (1½ oz) pieces, as for a stew, with the Tupperware Ergonomic+ chef's knife.
Cut the green tops off the spring onions and set them aside for later.
Melt the butter in the round Tupperware Ultra Pro 2.5 l, 45 seconds in the microwave at 600 W. Whisk in the flour with the Tupperware Flexible Whisk and cook for 1 minute 30 seconds at 600 W. Straight away, work in the cider little by little, whisking briskly to avoid lumps, then add the meat.
Cover and cook for a further 15 minutes at 600 W, then let stand for 2 minutes. Meanwhile, heat the oven to 200°C (400°F).
Peel the apple with the Tupperware 2-in-1 Peeler, core it with the Apple Corer and cut it into eight.
Add the apple, the white part of the spring onions, the thyme, bay leaf and crumbled stock cube to the Ultra Pro. Season, stir and bake covered for 55 minutes.
Mix the cream and egg yolk in the Tupperware Shaker, pour them over the meat, stir with the Tupperware Mixing Spoon and cook for a further 5 minutes uncovered. Serve hot, scattered with the chopped spring onion tops.
