Pork and cider together make a delicious thermally cooked meal that can be eaten all year round. This meal is very easy to make and can be left cooking in your thermal cooker until you are ready to eat. Serve with seasonal vegetables and a sprinkling of chopped parsley for a meal to eat any day of the week.
- 2 tbsp rapeseed oil
- 1 kg pork shoulder diced
- 2 onions sliced
- 2 celery sticks roughly chopped
- 3 parsnips cut into chunks
- 2 leaves bay
- 3 tbsp chicken gravy granules
- 500 g small new potatoes
- 330 ml bottle cider
- 850 ml water
- handful parsley chopped
- greens to serve (optional)
- Heat the oil in the inner pot and brown the meat in batches, then set aside.
- Add the onions, celery and parsnips with the bay leaves and fry until golden brown.
- Sprinkle in the gravy granules and give a good stir.
- Add the pork and any juices back to the dish.
- Add the potatoes.
- Pour in the cider and water making sure everything is covered, if not add a little more water.
- Bring to the boil stirring occasionally. Skim any impurities from the surface.
- Turn down the heat and simmer for 5 minutes with the lid on.
- Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave to cook for a minimum of 2 hours.
- Before serving check the seasoning and adjust if necessary.
- Garnish with the parsley and serve with vegetables of your choice.
Share this Recipe