Asturian Cider – A Taste of Tradition

The Asturias region in northern Spain is full of culinary treasures, but one of the most iconic is Asturian cider (sidra de Asturias). It’s more than just a drink here—it’s part of daily life, celebrated in local culture and cuisine, and even protected with its own PDO (Protected Designation of Origin) status.

What is Asrurian Sidra?

Made from freshly pressed apples, Asturian cider is fermented the traditional way, creating a refreshing, slightly tangy drink. It’s not your typical fizzy, sweet cider—it’s usually still (non-carbonated), cloudy, and slightly tart, with an alcohol content of around 5%.

What makes it special is the way it’s made and enjoyed:

• Production: It’s crafted using a natural fermentation process with local Asturian apples. No sugar or carbonation is added.

• Culture: Sidra is deeply tied to Asturian identity and gastronomy. It even has a Protected Designation of Origin (PDO), meaning only cider made in Asturias with approved apples can carry the name Sidra de Asturias.

• Tradition: Drinking it is a ritual. In local sidrerías (cider houses), it’s “thrown” (escanciado)—poured from high above into a glass held low, so the cider splashes and aerates, releasing its aromas. Only a small amount is poured at a time, and it’s meant to be drunk in one or two sips.

Because of its bright acidity and natural apple character, Asturian sidra is also widely used in cooking—most famously in chorizo a la sidra, where chorizo is simmered in cider to absorb all that tangy, fruity flavor.

Why Cider Works So Well in Cooking

If you visit a local sidrería (cider bar), you’ll see a unique ritual known as “throwing the cider”: it’s poured from high above the server’s head into a glass held at the waist. Only a small splash—about a quarter of the glass—is served each time. This aerates the cider, releasing its fresh apple aromas without the need for carbonation.

That same quality makes Asturian cider perfect for cooking. Just a quick 10–15 minute simmer is enough to let the cider work its magic, infusing dishes like chorizo a la sidra with a smoky, tangy depth of flavor. 

More Asturian Sidra Recipes:

• Spanish Chorizo Cooked in Cider
• Chicken with cider infused chorizo empanadas

Is Cider the Same as Cider Vinegar?

Not at all. Cider vinegar is much sharper and lacks the fruity, delicate notes of fresh cider—so it won’t work as a substitute here. The best choice is non-carbonated cider, but if you can’t find it, a regular (less sweet) cider will still give you a great result.

What is the best cut of pork to use when slow cooking?

1. Pork Shoulder (Boston Butt or Picnic Roast) – Best All-Around

• Why it’s great:
  Pork shoulder has lots of marbling and connective tissue, which melts down into a rich, succulent texture during slow cooking.
  It’s perfect for shredding or pulling.
• Ideal for:
  Pulled pork, carnitas, stews, braises.
• Cooking tips:
• Cook low and slow (around 90–120°C / 200–250°F) for several hours.
• Leave the fat cap on for added flavor and moisture.

2. Pork Belly – Ultra Rich and Tender

• Why it’s great:
  Very high in fat, pork belly becomes incredibly tender and melt-in-your-mouth when braised or slow roasted.
• Ideal for:
  Asian braises, crispy pork belly, rich stews.
• Cooking tips:
• Render the fat slowly to avoid greasiness.
• Consider finishing under a broiler for a crispy top.

3. Pork Ribs (Spare Ribs or Baby Back Ribs)

• Why it’s great:
  The connective tissue around the bones breaks down beautifully, giving tender meat with deep flavor.

• Ideal for:
  BBQ ribs, braised ribs, slow cooker rib stews.
• Cooking tips:
• Keep them covered or wrapped in foil to prevent drying out.
• A final glaze or sauce added at the end boosts flavor.

4. Pork Cheeks (Carrillada) – For Gourmet Braises

• Why it’s great:
  Naturally high in collagen, pork cheeks become silky and tender when slow cooked.
• Ideal for:
  Spanish dishes like Carrillada Ibérica, rich stews, wine-braised recipes.
• Cooking tips:
• Best cooked submerged in liquid like wine or stock.
• Simmer gently for 2.5–3 hours for perfect tenderness.

5. Pork Shank (Hock)

• Why it’s great:
  Full of bone marrow and connective tissue, giving deep flavor and rich stock.
• Ideal for:
  Soups, German-style Eisbein, or Italian Osso Buco-style dishes.
• Cooking tips:
• Brown first to build flavor.
• Cook in a broth for both tender meat and a flavorful base.

Cuts to Avoid for Slow Cooking

• Pork Tenderloin or Loin – Too lean; dries out quickly.
• Pork Chops – Better for quick cooking methods like grilling or pan-frying.

Best Herbs for Cooking Pork with Cider

When braising pork with Asturian sidra (cider), herbs are key to building depth and balance in the dish. Sure, you could make this dish with just the pork, apple, sidra, and some salt and pepper, but adding a few spices and herbs really helps layer flavor and bring everything together. 

Here’s what we used: 

Rosemary

Rosemary is the standout—it brings a fragrant, pine-like aroma that cuts through the richness of pork shoulder. Fresh sprigs infuse the cider with a light, herbal freshness, while dried rosemary adds a more concentrated earthy note, making the pork taste even more savory.

Fennel Seeds

Fennel seeds are another natural partner for pork. Their sweet, slightly licorice-like flavor complements the apple notes in the cider and helps soften the tangy edge. Simmered slowly, fennel adds a roundness that ties the meat and fruit together beautifully.

Star Anise and Cloves

To layer even more complexity, spices like star anise and cloves provide subtle warmth and a gentle sweetness, almost like a nod to mulled cider. These flavors never dominate but create a rich background that enhances the dish’s rustic character. 

Bay Leaves

Meanwhile, bay leaves add a mild bitterness that balances out the sweetness of the apples and cider, ensuring the flavors don’t become too heavy.

This careful blend of herbs and spices doesn’t just season the pork—it transforms it. By layering flavors, they highlight the natural savoriness of the meat and the bright acidity of the cider, creating a dish that’s both hearty and beautifully balanced.

Nutrition Facts (per serving, 6 servings)

• Calories: 563 kcal (28% DV)
• Protein: 37 g (74% DV)
• Fat: 36.7 g (47% DV)
• Carbohydrates: 19.3 g (7% DV)
• Fiber: 2.5 g (9% DV)

FAQs: Braised Pork Shoulder in Asturian Sidra

Q1: Can I use another type of cider if I can’t find Asturian sidra?
Yes. If Asturian sidra isn’t available, choose a dry, non-carbonated apple cider. If you can only find sparkling cider, try to pick a less-sweet version, as it will still balance well with the pork and herbs.

Q2: What cut of pork is best for this recipe?
Pork shoulder is the ideal cut thanks to its marbling and connective tissue, which break down during braising to create tender, juicy meat. Other cuts like pork cheeks (carrillada) or pork shank also work well if you prefer a different texture.

Q3: Can I make this recipe ahead of time?
Absolutely. Braised pork shoulder often tastes even better the next day, once the flavors have had more time to meld. Simply reheat gently on the stove or in the oven before serving.

Q4: What can I serve with braised pork shoulder in cider?
Creamy mashed potatoes, roasted root vegetables, or rustic crusty bread are perfect sides to soak up the rich sauce. For a lighter option, serve with a crisp green salad.

Q5: Is cider vinegar the same as cider?
No. Cider vinegar is sharper and more acidic, and it won’t work as a substitute in this recipe. Always use cider, preferably non-carbonated, for the best results.

Q6: Can I freeze leftovers?
Yes, this dish freezes well. Store cooled portions in airtight containers and freeze for up to 3 months. Defrost in the fridge overnight and reheat gently before serving.

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