This recipe I have used before in other books, but it’s so good I have to repeat it. Yes, before I get letters, you add the pork to the bubbling caramel. It really is so easy, and the plums make a great sauce once cooked down. Of course, any fruit would work well here, so apples, pears, mango, and even kiwi.
- 1.2 kg shoulder of pork, fat on, skinned, cut into 6cm chunks
- plenty of ground pepper
- 80 g sugar
- 4 medium onions, peeled, then finely chopped roughly
- 3 tbsp Worcester sauce
- 3 tbsp soy sauce
- 4 tbsp lemon juice
- 2 pork or chicken stock cubes
- 8 ripe British plums, halved, stone removed
- 2 medium Bramley apples, peeled, cored and chopped
- 150 mls boiling water
- 225 g frozen peas
- A little arrowroot or cornflour, slaked in a little water
- Heat the sugar in a large saucepan (that has a tight-fitting lid)
- Dry the pork chunks on a kitchen towel; the drier, the better.
- Stir until you have a thick caramel.
- Pepper the pork well, and then add to the caramel. Mix in the bubbling caramel until nicely browned. Probably for 2-3 minutes.
- Next, add the onions, sauces, lemon juice, and stock cubes and mix well.
- Bring to the simmer, then add the plums, apples, little salt, and water and again, mix well.
- Bring back to the simmer, then cover with the lid, turn the heat right down, and simmer REALLY GENTLY or 45-50 minutes. Or until cooked and tender but not falling apart.
- Once cooked, remove the lid and thicken with a little starch and water, don’t go mad; it needs to be a light sauce.
- Remove the pan from the stove, add the peas, stir in and, re-cover, leave for 20 minutes.
- Re-season, and serve in deep bowls with wedges of roast cabbage and mash.
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