braised pork and apple with scotch bonnet

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Braised pork and apple with scotch bonnet

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

This braised pork and apple one-pot from Lerato Umah-Shaylor, author of Africana, has scotch bonnet chilli heat tempered by sweet apple wedges and the tang of apple cider vinegar.

Ingredients

3 tbsp rapeseed oil

5 sage leaves

1kg boneless pork shoulder, fat trimmed, cut into 5cm chunks

2 red onions, sliced

1 tsp fennel seeds, crushed

6 large garlic cloves, finely chopped

2 carrots, cut into chunky rounds

300ml apple juice

200ml chicken or veg stock

150ml apple cider vinegar

2 tbsp dijon mustard

2 crisp eating apples, cored and cut into 1cm wedges

4 thyme sprigs

1 scotch bonnet chilli, pierced with a knife

Directions

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