Pork in Cider and Mustard Sauce

The pork in this dish is slow cooked so that it melts in the mouth and soaks up all the flavour of cider and mustard. The dish is dairy and gluten free.

Preparation time - 30 minutes
Cooking time - 3 hours

Ingredients (serves 4)

For the steaks

4 pork shoulder steaks

3 tbsp oil

3 tbsp cornflour

1/2 tsp salt

1/2 tsp black pepper

For the vegetables

400g shallots

200g mushrooms

275g carrots

For the sauce

1 pint cider

2 chicken stock pots

2 tbsp wholegrain mustard

1 tbsp English mustard

2 tsp cornflour

25g butter

300ml water

To cook

1. Place the shallots in boiling water and cover for 5 minutes to soften.

 

2. Season the cornflour with salt and pepper.

3. Coat each steak with the cornflour.

4. Fry the steaks in 2 tbsp of the oil until sealed. Place in an ovenproof dish.

5. In the same pan, add the remaining oil and fry the shallots, carrots and mushrooms.

6. Once the shallots are lightly browned, add to the ovenproof dish over the steaks.

7.  Add the cider, mustard and stock pots to the frying pan to de-glaze.

8. Blend with a whisk and add the cornflour, butter and water.

9. Cover the pork and vegetables with the sauce.

10. Cover with tin foil. Place in a 160c oven for 2 1/2 hours until the pork is tender.

11. Serve with vegetables such as savoy cabbage and creamy mash.