for 4 person

Braised pork

	clarified butter, for frying
1 kg	roast pork (e.g. neck)
1 tsp	salt
2	onions, cut into cubes
400 g	celeriac, diced
2 tbsp	tomato puree
4 dl	apple wine
2 dl	meat bouillon
4 sprig	rosemary

Caramelized apples

100 g	sugar
3 tbsp	water
½ tsp	lemon juice
1 dl	apple wine
3	red-skinned apples, cut into wedges

How it's done

Braised pork

Heat the clarified butter in a cooking pot. Salt the meat, brown all over for approx. 8 mins. over a medium heat, only turning when a crust has formed. Remove from the pot, add a little clarified butter, sauté the onions and celeriac, add the tomato puree and continue to cook. Add the juice, stock and rosemary, bring to the boil, reduce the heat, return the meat to the pot. Cover and leave to braise over a low heat for approx. 2 hrs., turning twice. Remove the meat, cover and leave to rest for approx. 10 mins. Pour the jus through a sieve into a pan, reduce a little.

Caramelized apples

Boil the sugar, water and lemon juice in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Pour in the juice, bring to the boil, add the apples, cover and simmer gently for approx. 5 mins.

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