Ingredients
- 1 tablespoon sunflower oil
- 500 g lean boneless pork shoulder, cut into bite–sized chunks
- 2 onions, chopped
- 2 apples, peeled, cored and diced
- 1 carrot, diced
- 2 tablespoons raisins
- 2 cups (500 ml) cider
- 1 cup (250 ml) pork or chicken stock
- 2 bay leaves
- ¼ teaspoon fresh thyme leaves, or to taste
- pinch of ground cinnamon
- pinch of ground allspice
- 12 prunes, pitted
- ½ red cabbage, cut into bite–sized pieces
- 1 tablespoon tomato paste
- 500 g orecchiette (little pasta ears) or conchiglie (shells)
- 2 tablespoons chopped fresh parsley
Preparation
- Heat the oil in a heavy–based saucepan or flameproof casserole, add the chunks of pork and cook until they are starting to brown.
- Add the onions and continue to cook until the pork and onions are both lightly browned, stirring occasionally.
- Stir in the apples, carrot, raisins, cider, stock, bay leaves, thyme, cinnamon and allspice.
- Bring to the boil, then reduce the heat and cover the pan.
- Cook over a very low heat for about 1 hour.
- Mix in the prunes and red cabbage and cover the pan again.
- Continue to cook gently for 1 hour or until the meat is very tender.
- Stir in the tomato paste.
- Leave to cook gently, covered, while you cook the pasta.
- Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
- Drain the pasta, then divide among 6 bowls.
- Ladle the cidered pork over.
- Sprinkle with parsley and serve.