A classic blend of two flavours, with celeriac.
2 hrs 15 mins
|About 1kg (2 1/4lb) rolled boneless shoulder of Irish pork|
|1 tbsp olive oil|
|2 firm dessert apples, peeled, cored and quartered|
|1 celeriac, peeled and cut into large chunks|
|1 celeriac, peeled and cut into large chunks 750g (1lb 10oz) potatoes, peeled and cut into large chunks|
|6 cloves garlic|
|2 tbsp fresh sage|
|150ml (5fl oz) cider|
|500ml (18fl oz) hot chicken stock|
|50g (1 3/4oz) butter|
Preheat the oven to 150C/300F/gas mark 2. Dry the meat with kitchen paper. Heat the oil in a 4-litre casserole or flame-proof dish and sear the pork until golden all over. Add all remaining ingredients except for the butter. Cover and place in the oven for 2 hours, or until the pork is thoroughly cooked, there is no pink meat and the juices run clear. Remove the pork and set aside to rest. Using a slotted spoon, remove the vegetables and apples, place in a bowl and keep warm. Remove and discard the sage. Bring the liquid in the casserole to the boil over a high heat for 10-15 minutes, or until reduced by two-thirds. Mash the vegetables and apple together until smooth. Add half the butter and season to taste. Keep warm. Whisk the remaining butter into the reduced sauce. Season to taste. Serve the pork cut into thick slices with the sauce and mash, and steamed green beans.