900g porc shoulder, collar or leg, cut into chunky cubes
100g dry cured unsmoked bacon lardons
1 tbsp oil
2 onions, peeled and thinly sliced
2 garlic cloves, roughly chopped
2 eating apples, cored and cut into wedges
seasoning
2 sprigs of fresh sage
300-450ml sweet cider
1 tbsp gravy granules
2 large carrots, peeled and thinly sliced lengthways
2 parsnips, peeled and thinly sliced lengthways
2 potatoes, peeled and thinly sliced
a knob of butter
Method
Preheat the oven to 200ºC / 180ºC fan / Gas 6.
Heat the oil in a large pan and add the porc cubes, bacon lardons, onion and garlic. Cook until the meat is lightly browned.
Add the apple wedges, seasoning, sage leaves and cider. Allow to bubble. Add the gravy granules to slightly thicken sauce.
Pour into a large, deep casserole pot.
Place the sliced vegetables on top of the meat, alternating and mixing up the vegetables to create a deep mixed vegetable layer. Dot with butter and cover with foil.
Place in the oven for 1½-2 hours (after 1½ hours check the meat by pushing a skewer through to feel how soft it is).
Remove the foil and cook for a further 15-20 minutes until the vegetables are soft and golden.
