Somehow it’s never as good as his when I make it, he says the trick is cooking the pork for a long time, I might just not have the patience for it.
If you’d like to try it out, here’s how.
- 400g diced pork
- one big onion
- a punnet of mushrooms (is it called a punnet if it’s not fruit?)
- mustard seeds
- a large bottle of cider (750ml)
- salt & pepper
– Using a large pan, put in some oil and mustard seeds.
– Once the mustard seeds start to pop, put in the pork, brown it on all sides, season, then add good dash of cider and cover with a lid on medium/low heat for 20 minutes (keeping an eye on it so it doesn’t dry up)
– After 20 minutes let any excess liquid evaporate, then add in the onions and mushrooms, half cover the mixture and again cook for about 20 minutes – adding more cider to stop the pan drying out.
– When the onions are clear and the mushrooms soft pour in the rest (around 500ml) of cider, season again and add lots of worchester sauce (and sometimes some dried, crushed chillis)
The longer you cook the pork in cider on a low heat the nicer it tastes, we serve it with rice and sometimes some peas.