a spare rib joint of pork, 2 kg (4 1/2 lb) approx)
2 oz (50 g) lard or 3 tbsp cooking oil
1 large onion (200 g approx)
2 large carrots (200 g approx)
1 clove of garlic
125 ml dry cider
125 ml general household stock
bouquet garni
salt and pepper
2 oz (50 g) lard or 3 tbsp cooking oil
1 large onion (200 g approx)
2 large carrots (200 g approx)
1 clove of garlic
125 ml dry cider
125 ml general household stock
bouquet garni
salt and pepper
method
1. Wipe and trim the meat. Weigh it to calculate the cooking time.
2. Heat the lard or oil in a large, deep frying pan and fry the joint, turning often, until browned all over.
3. Remove the meat and put to one side.
4. Prepare and slice the onion and carrots.
5. Skin and crush the garlic.
6. Add the vegetables and garlic to the pan and fry gently for 5 minutes.
7. Pour in the cider and stock and add the bouquet garni.
8. Return the meat to the pan and season well with salt and pepper.
9. Heat to boiling point, cover the pan, reduce the heat, and simmer gently, allowing 35 minutes per 0.5kg meat.
10. Turn the meat occasionally.
11. When cooked, transfer to a warmed serving dish.
12. Strain the liquid from the pan, skim off the fat, reheat, and serve in a sauce-boat.
2. Heat the lard or oil in a large, deep frying pan and fry the joint, turning often, until browned all over.
3. Remove the meat and put to one side.
4. Prepare and slice the onion and carrots.
5. Skin and crush the garlic.
6. Add the vegetables and garlic to the pan and fry gently for 5 minutes.
7. Pour in the cider and stock and add the bouquet garni.
8. Return the meat to the pan and season well with salt and pepper.
9. Heat to boiling point, cover the pan, reduce the heat, and simmer gently, allowing 35 minutes per 0.5kg meat.
10. Turn the meat occasionally.
11. When cooked, transfer to a warmed serving dish.
12. Strain the liquid from the pan, skim off the fat, reheat, and serve in a sauce-boat.
serving amount
serves 8 - 10
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