This autumnal dish makes great use of new-season Granny Smith apples. A mix of belly and shoulder pork gives the best texture.
1 tbsp olive oil
600g pork belly, skin off, cut into 4cm pieces
600g pork shoulder, skin off, cut into 4cm pieces
2 large brown onions, peeled and thickly sliced
2 tbsp brandy
5 sprigs thyme
1 tsp salt
375ml dry apple cider
2 tbsp seeded mustard
2 Granny Smith apples, peeled, cored and cut into wedges
boiled new potatoes, to serve
Heat the olive oil in a large, lidded casserole over a high heat and fry the pork belly pieces first until browned, then remove from the pot and fry the pork shoulder until browned. Remove the shoulder pieces from the pot and fry the onions in the same fat until lightly browned.
Return the pork to the pot with the onion and add brandy, thyme, salt, apple cider and mustard. Stir well, cover and simmer for 45 minutes. You may need to add a little water if the pot becomes too dry.
Add the apples, cover again and continue simmering for a further 15-20 minutes until the pork is tender but not falling apart. Stir through the cream, adjust for seasoning and serve with boiled new potatoes.
Adam's tip A side of boiled new potatoes is a classic that never goes out of style. Just scrub the potatoes until clean and cover with cold salted water. Simmer for 10-15 minutes, until tender, season with salt and dress with a little melted butter.