Slow cooker pork and apple cider

With the winter months just around the corner, it’s time to start dreaming up comforting recipes to cozy up with on cooler nights. Slow cooker recipes like this delicious pork are a winner as they’re so easy to make and the flavour is spot on every time. This one calls for fennel and apple cider, which give it a beautiful warmth while fresh thyme is the perfect finish. Dig in!

Ingredients

• 1 tablespoon olive oil
• 1.5kg piece pork neck
• 12 eschalots, peeled
• 2 small fennel bulbs, thinly sliced
• 4 garlic cloves, thinly sliced
• 355ml bottle apple cider
• 1 cup (250ml) chicken stock
• 3 large pink lady apples, cored, cut into thick wedges
• 2 teaspoons fresh thyme leaves
• Steamed or mashed potato, to serve
• Steamed broccoli, to serve

Method

1. Preheat oven to 150C/130C fan-forced.

2. Heat oil in a large, heavy-based, flame-proof casserole dish over medium-high heat. Add pork. Cook for 8 minutes each side or until browned. Remove from heat.

3. Add eschalots, fennel and garlic. Pour over cider and stock. Season with salt and pepper. Cover and bake for 2 1/2 hours. Remove from oven, add apple and continue to bake for 1/2 hour or until apple is tender. Stand for 10 minutes.

4. Remove apple wedges and dice into small pieces to top pork with when serving (this is just a serving suggesting; you can leave the wedges whole if you prefer).

5. Slice pork. Sprinkle with thyme and top with apple. Serve with steamed or mashed potato and broccoli.

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