Cider-Braised Pork with Mushrooms & Gnocchi
- Olive oil
- 500g brown mushrooms, sliced
- 500g exotic mushrooms
- Sea salt and freshly ground black pepper, to season
- 15g butter
- 1,5kg shoulder of pork, cubed
- 2 red onions, sliced
- 10g fresh sage
- 3 garlic cloves, crushed
- 170ml cider
- 1,5 litres chicken stock
- 500ml cream
- 2 x 500g pack readymade potato gnocchi, cooked
- Young spinach, to serve
- Micro herbs, to serve
Preheat the oven to 170°C.
In a Le Creuset 24cm Risotto Pot, sear off the mushrooms in 3 – 4 teaspoons of olive oil, seasoning to taste. Remove from the pan.
Sear the pork in butter until golden. Remove from the pan and set aside. Add the sliced onion, garlic, and sage and once softened, deglaze with cider. Once the alcohol has burnt off, add the stock and simmer for 10 minutes before adding the cubed pork and mushrooms back in.
Remove from the heat and place into the oven for 1 hour 30 minutes to 2 hours until the pork is tender. Add the gnocchi and cream to the casserole 30 minutes before it is ready to serve. Alternatively, cook the gnocchi separately by frying it in burnt butter, to serve along with young spinach and micro herbs.