Braised Pork and Parsnips
recipe adapted from BBC Food
serves 4-6
INGREDIENTS:
2 tbsp olive oil
2.5 lbs (1 kg) pork shoulder, diced
2 onions, sliced
2 celery stalks, chopped
3 parsnips, cut into 2 inch chunks
2 bay leaves
1 tbsp plain flour
1 1/4 cups apple cider
4 cups chicken stock
1/4 cup chopped parsley (optional)
METHOD:
1. In a large Dutch oven, heat oil over medium high. Season pork with kosher salt and brown in batches. Set aside.
2. Lower heat to medium and add onions and celery, cook for 5 minutes. Add parsnips and bay leaves and cook for another 5 minutes or until everything is golden brown. Add flour while stirring and cook for another minute longer.
3. Add apple cider and scrape up any remaining fond at the bottom of the pot. Return the browned pork and any accumulated juices. Add chicken stock, ensure there is enough liquid to cover all the pork and vegetables.
4. Cover the pot and simmer very gently for 1.5 hours or until the pork is tender. Check and stir every 20 minutes to make sure there is enough liquid and nothing is sticking to the bottom of the pot.
5. When ready to serve, garnish with parsley (optional). Serve with mashed potatoes and greens.
