Braised Pork with Leeks recipe
information
Calories per serving: 430,
Preparation time : 10 minutes,
Cooking time : 1 3/4 hours,
Oven : Preheat to 160°C (325°F, gas mark 3)
ingredients
Loin of pork gently braised in cider. Braising is an excellent method of ensuring that the lean pork stays moist and succulent.
2 lb (900 g) joint boned and rolled lean loin of pork
6 leeks
8 fl oz (225 ml) dry cider
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
Salt and freshly ground black pepper
6 leeks
8 fl oz (225 ml) dry cider
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
Salt and freshly ground black pepper
method
1. Trim off the roots and the top 2 in (50 mm) of the leeks, then wash thoroughly to remove any sandy grit between the leaves. Chop all the leeks into 1 in (25 mm) rounds and place in a flameproof casserole.
2. Heat a nonstick frying pan and cook the joint, fat side down, at medium to high heat, browning and sealing on all sides.
3. Place the joint in the casserole. Pour the cider over, sprinkle with the sage, and season to taste. Bring the liquid to the boil on top of the cooker. Then cover, and place in the oven for 1 3/4 hours. Towards the end of the Cooking time, warm a serving dish.
4. When cooked, lift the joint out of the casserole and place it on the heated dish.
5. Remove the leeks with a slotted spoon and place around the joint. Skim off any fat from the liquid in the pan, and serve separately in a jug. Complement with baked or boiled potatoes and carrots.
2. Heat a nonstick frying pan and cook the joint, fat side down, at medium to high heat, browning and sealing on all sides.
3. Place the joint in the casserole. Pour the cider over, sprinkle with the sage, and season to taste. Bring the liquid to the boil on top of the cooker. Then cover, and place in the oven for 1 3/4 hours. Towards the end of the Cooking time, warm a serving dish.
4. When cooked, lift the joint out of the casserole and place it on the heated dish.
5. Remove the leeks with a slotted spoon and place around the joint. Skim off any fat from the liquid in the pan, and serve separately in a jug. Complement with baked or boiled potatoes and carrots.
serving amount
serves 4
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