Apples lend a slightly sweet taste to braised pork roast. Fennel and coriander seeds add extra flavour for a truly delightful roast.
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A classic combination,
We used a 25cm x 33cm (10in x 13¼in) oval cast iron casserole. Alternatively, use a flameproof roasting pan; cover tightly with baking paper and two layers of foil in step 4. We used an alcoholic apple cider; use a non-alcoholic one, if you prefer.Serve with lyonnaise potatoes, or roast potatoes, and garlic beans , if you like. Refrigerate pork and apple mixture for up to 3 days. Freeze for up to 3 months; thaw
in the fridge, then reheat in a microwave.