Braised pork and apple with scotch bonnet

Name: Braised pork and apple with scotch bonnet
Prep time: 35 min
Cook time: 2 h 30 min
Total time: 3 h 5 min
Yield: Serves 4
Ingredients: 3 tbsp rapeseed oil; 5 sage leaves; 1kg boneless pork shoulder, fat trimmed, cut into 5cm chunks; 2 red onions, sliced; 1 tsp fennel seeds, crushed; 6 large garlic cloves, finely chopped; 2 carrots, cut into chunky rounds; 300ml apple juice; 200ml chicken or veg stock; 150ml apple cider vinegar; 2 tbsp dijon mustard; 2 crisp eating apples, cored and cut into 1cm wedges; 4 thyme sprigs; 1 scotch bonnet chilli, pierced with a knife

By: Lerato Umah-Shaylor

Published: 3 Mar 24
Updated: 25 Mar 24

Test kitchen approved

This braised pork and apple one-pot from Lerato Umah-Shaylor, author of Africana, has scotch bonnet chilli heat tempered by sweet apple wedges and the tang of apple cider vinegar.

Lerato says: “This is hearty home cooking that will make you feel loved and comforted, even if you cook it yourself. Serve with a creamy mash or bread to soak up the wonderful sauce.”

Browse more one-pot wonders.

Serves 4
Hands-on time 35 min. Oven time 2 hours 30 min, plus 15 min resting

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Ingredients

3 tbsp rapeseed oil
5 sage leaves
1kg boneless pork shoulder, fat trimmed, cut into 5cm chunks
2 red onions, sliced
1 tsp fennel seeds, crushed
6 large garlic cloves, finely chopped
2 carrots, cut into chunky rounds
300ml apple juice
200ml chicken or veg stock
150ml apple cider vinegar
2 tbsp dijon mustard
2 crisp eating apples, cored and cut into 1cm wedges
4 thyme sprigs
1 scotch bonnet chilli, pierced with a knife

Method

Heat the oil in a large hobsafe casserole, then add the sage and fry for 30 seconds until crisp. Drain on kitchen paper.
Pat the pork dry and cook in the casserole for 4-5 minutes on each side until well browned (work in batches so as not to overcrowd the casserole). Remove and set aside.
Heat the oven to 160°C fan/gas 4. Add the onions to the casserole with a good pinch of salt and cook for 8-10 minutes until softened and browned. Add the fennel seeds and garlic, cook for 30 seconds, then add the carrots. Pour in the apple juice, stock and vinegar, stir in the mustard and bring to a simmer.
Return the pork to the casserole, add half the apple wedges, scatter in the thyme and nestle in the chilli. Season, then cover and put in the oven. Cook for 2 hours. Stir in the remaining apple wedges (Tips) and cook for 30 minutes more.
Leave to stand for 10-15 minutes before serving. Remove the chilli (see Tips) and scatter over the sage leaves.

Recipe from March 2024 Issue

Nutrition

Nutrition: per serving

Calories: 531kcals
Fat: 22g (4.4g saturated)
Protein: 55g
Carbohydrates: 25g (22g sugars)
Fibre: 4g
Salt: 2.3g

delicious. tips

Lerato’s tip: “You can mash a few of the already-cooked apple wedges and stir them into the sauce to thicken it when you’re adding the second batch (step 4). When I remove the chilli (step 5) I chop it finely and mix it into a little oil for people to add at the table.”

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