Pork Braised in Cider Vinegar Sauce

900g pork shoulder,trimmed,cut into 1inch cubes

570ml West Lake cider

150 ml West Lake cider vinegar

10 g butter 2 tblsp olive oil

12 shallots

fresh thyme, 2 bay leaves, 1 ½ tblsp crème fraiche

salt & fresh ground pepper.

Dry the pieces of meat then brown in ½ the butter a few at a time – transferring to a

plate. After that add the rest of the butter and oil when hot add the shallots to the

pan – brown on all sides to a nice glossy caramel colour. Now pour the cider &

cider vinegar into the pan stir & add the meat, add the thyme, bay leaves & season.

As soon as it's all come to a simmering point transfer to

a casserole, without lid, to a oven 170c for one & quarter hours.

Remove meat & shallots, discard herbs. Now place casserole dish

over direct heat. Bring liquid to boil until reduced by half

original volume, whisk in crème freche and pour over meat. Serve