Cidered pork with red cabbage


  • 1 tablespoon sunflower oil
  • 500 g lean boneless pork shoulder, cut into bite–sized chunks
  • 2 onions, chopped
  • 2 apples, peeled, cored and diced
  • 1 carrot, diced
  • 2 tablespoons raisins
  • 2 cups (500 ml) cider
  • 1 cup (250 ml) pork or chicken stock
  • 2 bay leaves
  • ¼ teaspoon fresh thyme leaves, or to taste
  • pinch of ground cinnamon
  • pinch of ground allspice
  • 12 prunes, pitted
  • ½ red cabbage, cut into bite–sized pieces
  • 1 tablespoon tomato paste
  • 500 g orecchiette (little pasta ears) or conchiglie (shells)
  • 2 tablespoons chopped fresh parsley


  1. Heat the oil in a heavy–based saucepan or flameproof casserole, add the chunks of pork and cook until they are starting to brown.
  2. Add the onions and continue to cook until the pork and onions are both lightly browned, stirring occasionally.
  3. Stir in the apples, carrot, raisins, cider, stock, bay leaves, thyme, cinnamon and allspice.
  4. Bring to the boil, then reduce the heat and cover the pan.
  5. Cook over a very low heat for about 1 hour.
  6. Mix in the prunes and red cabbage and cover the pan again.
  7. Continue to cook gently for 1 hour or until the meat is very tender.
  8. Stir in the tomato paste.
  9. Leave to cook gently, covered, while you cook the pasta.
  10. Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  11. Drain the pasta, then divide among 6 bowls.
  12. Ladle the cidered pork over.
  13. Sprinkle with parsley and serve.

Serves 6
Preparation: 20 minutes
Cooking: 2¼-2½ hours


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