Pork Shoulder in Cider

This first experiment into the world of Pork involved diced shoulder from the reduced section of the supermarket. This recipe is a great one pot easy recipe and is a real winter crowed pleaser. With the measurements below this should serve four with accompaniments. With any casserole style dish mashed potatoes are always a winner with me!

Ingredients 
500g Pork Shoulder (diced)
650ml dry cider
300ml water
30g Plain Flour
Lard
2 onions
1 pepper red or yellow.
6 Mushrooms
Dijon Mustard
All spice

First brown the pork in some lard in a flame proof casserole on the hob. To make sure the meat browns and does not go a depressing grey, pat the meat first with some kitchen towel to remove excess moisture. Once the fat is hot, brown the meat in small batches in the casserole.

Once this is down add the chopped onions, pepper and mushrooms and sprinkle on a heaped tea spoon of All spice and add the flour. Make sure everything is coated and add the cider. Bring to a simmer and then add the water along with a large heaped spoon of mustard. Add salt and a pepper place on the lid. You can either leave on the hob to simmer or place in a pre-heated oven at 180 C and leave for two hours. The sweetness of the cider and heat of the mustard really works well here. This is also a really simple and cost effective recipe. The bottle of cider cost me £1.00 from the supermarket and the Pork was reduced.

Flat Kitchen Kit

Although small on space Flat Kitchen contains all that is needed for cookery. Kitchen equipment does take time to acquire and I have been collecting items through the years, however most items are inexpensive and readily available from the supermarket. I bought a non-stick saucepan for University about 8 years ago from the supermarket and it is still a staple for preparing many great dishes. I have also acquired an enamelled cast iron casserole which can be used for pretty much everything. Again, this does not have to be expensive and mine was £30 in the sale. Most of the other items that I own are either from sales, large discount home ware stores or the supermarket and I have never had a problem with how dishes turn out.

However, recently I have discovered what the difference a good knife set can make. Originally, I had cheap flimsy knives or odd ones bought here and there. These have often been blunt and a little scary, as the blades can slip. My new knife block has made a difference (even though I have cut myself) as you can cut your way through onions and vegetables with little effort. I have not invested in knives that cost £500 but have invested in a set I am happy with.

Another recently gifted piece of my kitchen has been my mixer which does make light work of cakes and batters. This was a very nice present from my parents and although brilliant, I have successfully made cakes and bread for years without it.

I will now commence with the cooking. I have always had problems with Pork, and am going to experiment with recipes for this fine meat. First recipe soon!