Braised Pork and Potatoes.

This recipe requires a good quality of meat, and nice, firm potatoes. Pork fillet and some Maris Anchor should do the trick nicely. While not exactly a gourmet prize-winner, it is nevertheless good comfort food. The potato chunks and pork pieces should be more or less the same size.


25g butter.

¼ cup olive oil.

250g pork fillet, cut into 8-10 chunks.

400g potato, peeled and diced.

1 onion, peeled and  sliced.

1 teaspoon Allspice.

Salt to taste.

1 cup beef stock.

1 cup cider.

½ cup chopped parsley.


In a sauté pan, melt the butter and oil together over a hot flame. Toss the meat in and brown quickly all over. Remove and reserve. Turn the potato into the pan and fry for 6-8 minutes until browned then remove and reserve. Add the onion to the pan, stir frying until slightly golden, then stir in the allspice and salt and cook for another minute.

Add the meat and potato to the pan, mix well and add the stock and the cider. Bring to the boil and simmer uncovered for 12-15 minutes until the potato is cooked and the liquid reduced to a syrupy consistency. Stir though the parsley and serve immediately with vegetables on the side.

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