smothered pork shoulder ('stroganoff')
3 pieces pork shoulder (about 600g) half a large onion - diced finely 2 cloves garlic - crushed and diced half an apple glass white wine milk 1.5 tbsp flour couple of bay leaves butter pan charred sweet corn to accompany season the pork shoulder with 0.7% salt by weight sprinkle spice rub (herbs, garlic, onion etc) over the pork pan fry pork in butter till brown on both sides remove pork to rest add onions to gently fry add 2 cloves garlic then add 1.5 tbsp flour and make a roux, adding water slowly till a roux is formed then dilute with white wine, and a splash of milk peel and dice the half apple. add to the mixture and bring to a boil (apple skins can be added too) add the bay leaves, the pork shoulder and simmer gently for an hour
