A perfectly balanced and refreshing drink for any occasion, the clean, crisp taste of Pressman’s Original All Australian Apple Cider makes for an excellent food pairing. With fresh apple notes and just a hint of sweetness, it complements a wide variety of foods, especially those difficult-to-match dishes where wine just doesn’t seem to work.
Cooking with cider can enhance the pairing even further, lending a smooth and unusual finish to both savoury and sweet recipes.
This pork shoulder dish is our ultimate showcase of cider in cooking. Deeply savoury and warming, with lingering sweetness and a burst of fresh apple flavour, it takes minimal effort and puts a sophisticated and delicious spin on the traditional roast. It’s the perfect match for a chilled bottle of Pressman’s.
Pressman’s Cider-Roasted Pork Shoulder with Apples
Preparation time: 20 minutes
Total cooking time: 3 hours
This recipe can be doubled or tripled to serve more people. If increasing the quantities, cook all the meat together in one pan, and the apples in a separate dish with some of the pan juices from the meat spooned over before roasting.
1 x 2kg boned pork shoulder, skin on
1 x 330ml bottle Pressman’s Original All Australian Apple Cider
500ml (2 cups) chicken stock
2tbs brown sugar
8 garlic cloves, peeled and bruised
8 red eating apples
1 bunch fresh sage leaves
3tbs creme fraiche
Crispy fried sage leaves (optional), mashed potato and steamed green beans to serve
- Preheat oven to 160℃. Score the pork skin all over and rub it with a generous sprinkle of salt. Tie the meat with twine to hold its shape while roasting, and put into a large roasting pan (it needs to be large enough to hold the apples later).
- Mix the cider, stock and sugar together, then carefully pour into the pan around pork, avoiding the skin. Scatter the garlic into the pan, then place in oven for two hours.
- While the pork cooks, prepare the apples by scoring a line around the middle of each one with a sharp knife, just cutting through the skin. When the two hours is up, add the sage and apples to the pan, tucking the sage down into the cooking liquid.
- Roast for a further 45 minutes to an hour, until the meat is very soft and pulls away easily when tested with a fork.
- Remove the apples from the dish and set aside to a warm place. Scoop out the sage and garlic and discard, and remove the pork. Pour the juices into a saucepan, then return the pork to the pan and increase oven heat to 230℃. Roast the pork until the skin crackles, approximately 15 minutes, then remove from oven and rest for 15 minutes.
- While the meat rests, simmer the pan juices until reduced by about half, then remove from heat and whisk through the creme fraiche. Season to taste. Serve the meat with roasted apples, mash and green beans, with the reduced sauce, shards of crackling and fried sage leaves to finish.
By Emily Rhodes