500g pork shoulder cut into bite size chunks.
A bottle of dry cider
2 medium potatoes, peeled and cut in half
140g bag of baby spinach
A couple of sprigs of thyme
preparation 8 mins • you cook for 15 mins •
Watch a 30 second preview of my cook-along video below
This dish is so lovely and rich. By slowly cooking the pork in the cider, the pork becomes melt in your mouth tender. The cider then provides the basis for a lovely rich sauce. Add in some iron rich spinach and creamy mash and you have the perfect dish for a cold Sunday afternoon. This is a two part recipe. In part one we prepare the pork and start the cooking. In part two we make the mash and the sauce, then finish everything off.
Large pan that can go from the hob into the oven. Or a large pan and separate ovenproof dish
Pan to boil the potatoes.
Pan to cook the spinach
Colander to drain the
Spoon to stir
Before you start, preheat your oven to 180c. Have the pork chopped and ready on your work surface. Put your large pan on a high heat and click here!
Before you start, put a pan of salted boiling water on the hob. Have the potatoes peeled and chopped. Take the pork out of the oven and click here!