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Cider braised pork with lentils

PREP + COOK TIME 4 HOURS SERVES 4

1 Preheat oven to 160°C/ 140°C fan.

2 Trim excess fat from pork. Tie pork with kitchen string at 3cm intervals.

3 Heat 2 tablespoons of the oil in a large ovenproof dish over medium-high heat. Cook the pork until browned all over. Remove pork from the dish. 

4 Reduce heat to low and add leek to dish. Cook, stirring, for 5 minutes or until softened. Add fennel and coriander seeds, then cook, stirring, for 1 minute or until fragrant. Return pork to dish with cider and bring to the boil. Cook, covered, for 2 hours. Remove lid and turn pork, then cook for a further 30 minutes or until pork is very tender.

5 Heat 1 tablespoon of the oil in a large frying pan over medium heat. Add pancetta, onion, carrot, celery and garlic. Cook, stirring occasionally, for 7 minutes or until veges soften. Increase heat to medium-high. Add wine, bay leaf and thyme. Cook for 1 minute or until most of the liquid evaporates. Add stock, 1 ½ cups (375ml) water and lentils, bringing to the boil. Reduce heat and simmer, partially covered, for 20 minutes or until lentils are tender. Discard bay leaf and thyme sprigs. Season.

6 Heat remaining oil in a large frying pan over high heat. Add apple and ¾ cup (180ml) pork braising liquid, bringing to the boil. Cook, rotating apples halfway during cooking, for 5 minutes or until apples are heated through, and braising liquid is reduced by half.

7 Shred pork coarsely. Serve pork with apple, lentils and pan juices.