Wessex Pork
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Serves 6


1 lb blade bone of pork
1 tablespoons seasoned cornflour
1 large carrots
1 dessert apples
1 cup dry cider
2 cloves

2 small bay leaves
2 peppercorns
2 pinches powdered mace/nutmeg
6oz small onions
pint stock


Dice the meat into 1 inch cubes and coat with seasoned cornflour. Thickly slice the peeled carrots, core and quarter the apples.

In a large saucepan heat the cider, bay leaves, cloves, peppercorns & mace/nutmeg.  Bring to the boil, remove from the heat and cool.

Remove spices with a draining spoon and add meat, onions, carrots and apples to the cider. Pour in the stock and stir well.

To cook, bring to the boil, cover and simmer for 2 hours.Cool then serve.
For a thicker stew, moisten some cornflour with a little cold water, stir in and cook a further 2 minutes.