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