Slow-braised pork shoulder with cider, crème fraîche & mustard

Serves 4

4 pork shoulder steaks, about 750g in total
oil
1 large onion, halved and thinly sliced
300ml cider
2 bay leaves
4 tbsp crème fraîche
2 tsp Dijon mustard
small bunch parsley, chopped

1.Heat a little oil in an ovenproof pan with a lid. Fry the shoulder steaks on each side until golden brown. Lift out then fry the onions until softened and golden. Add back the pork with the cider and bay. Bring to a simmer then put on a lid and cook in a 180C/fan 160C/gas 4 oven for 1½ hours.

2.Lift out the oven and break up the steaks into chunks. Stir in the crème fraîche, mustard and parsley then cook for another 5 minutes. Serve with mash or green veg.

Nutrition per serving (without mash):
523 kcalories, protein 9.1g, carbohydrate 67.4g, fat 16.5 g, saturated fat 8.5g, fibre 0.4g, salt 0.46 g

(Olive magazine, April 2011)