Brasied Pork Shoulder in Asturian Cider
Tender, melt-in-your-mouth pork braised in authentic Asturian cider (sidra) with fennel, apples, and herbs. This rustic Spanish cider pork stew is packed with rich flavors and perfect for a cozy dinner or festive gathering.
Equipment
- Large Cast Iron Dutch Oven with Lid
- Wooden cutting board
- Chef knife
- Cooking Tongs
- Premium Ceramic Garlic Grater
- Mortar and pestle
Ingredients
- 42 oz. 1200g pork shoulder
- Extra Virgin Olive Oil
- 1 white onions thinly sliced
- 1 leek thinly sliced into rounds
- 6 garlic cloves roughly chopped
- ¼ tsp pepper flakes optional
- A few sprigs of fresh rosemary
- 1 tsp Dried Rosemary organic
- 1 tsp fennel seeds ground
- 2 star anise ground
- 2 small dried Guindilla Peppers optional
- 6 cloves
- 2 bay leaves dried
- 2 cups unfiltered apple cider we used Asturian sidra
- 2 Tbsp apple cider vinegar
- 2 cups Organic Low Sodium Chicken Broth / stock
- 2 apples cored and quartered
- Salt and Pepper to taste
Instructions
Step 1 - Season and sear the pork
- Preheat oven to 180°C / 350°F.
- Season your pork on all sides with plenty of salt and pepper, some garlic powder, and a pinch of dried rosemary.42 oz. 1200g pork shoulder, Salt and Pepper to taste, 1 tsp Dried Rosemary
- Add a splash of oil to a large skillet on high heat and brown the pork on all sides. Around 4-5 minutes per side. Once done, transfer the pork to a plate.Extra Virgin Olive Oil
Step 2 - Cook the veggies
- Reduce the heat to medium.
- Add the sliced onion and leek to the same pan and cook until softened and lightly caramelized, this will take about 10 minutes.1 white onions, 1 leek
- Once the veggies are done, add ¼ cup of the chicken stock to deglaze the bottom of the pan.2 cups Organic Low Sodium Chicken Broth / stock
Step 3 - Add the aromatics and Sidra/Cider
- Add the garlic and cook for around a minute or until fragrant.6 garlic cloves
- In a mortar and pestle, crush the fennel seeds, star anise, cloves, and dried chili pepper into a coarse powder.¼ tsp pepper flakes, 1 tsp fennel seeds, 2 star anise, 2 small dried Guindilla Peppers, 6 cloves
- Add the ground powder, apple cider, and apple cider vinegar. Season to taste with some salt and pepper.2 cups unfiltered apple cider, 2 Tbsp apple cider vinegar
- Increase the heat to high and bring to a boil for 4-5 minutes (this will burn off any alcohol content in the cider/sidra.
- Add around 1 cup of chicken stock and add the bay leaves.2 bay leaves
Step 4 - Braise pork
- Return the seared pork to the pan and season.
- Top up with some more cider or chicken stock. The liquid should cover most of the meat.
- Cover and braise in the oven for 2 hours at 180°C / 350°F.
- Every 30 minutes, spoon some of the liquid over the top.
- At the last half hour mark, add the sliced apples around the pork.2 apples
- Keep an eye on moisture levels throughout cooking, and add more stock, or cider if required.
Step 5 - Check doneness and rest pork
- Once cooked, the pork should be fork-tender and easily falls aprt. Remove from the heat and leave uncovered to rest for at least 10 minutes before serving.
- Garnish with a few sprigs of fresh rosemary.A few sprigs of fresh rosemary