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- Braised pork with prunes
- 750 g lean belly of pork or spare ribs, cubed
- 1 large apple, peeled, cored and sliced
- 2 onions, sliced
- 1 clove garlic, crushed
- 125 g pitted prunes
- 6 juniper berries, crushed
- 750 g potatoes, peeled and sliced
- 200 ml dry cider
- oil (I used olive) â or dripping if you want to be traditional!
- butter
- a little sugar
- thyme
- bay leaf
- salt and pepper
View Full Recipe at La Recette du Jour
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scatter%20over%20the%20apple%20slices%20and%20sprinkle%20lightly%20with%20sugar.%20Finally,%20cover%20with%20a%20layer%20of%20overlapping%20potato%20slices.%20Add%20more%20salt%20and%20pepper,%20pour%20in%20the%20cider,%20and%20then%20dot%20with%20butter%20(or%20drizzle%20over%20a%20bit%20of%20olive%20oil).%20Cover%20and%20bake%20for%20about%20an%20hour%20and%20a%20half.%20Then%20remove%20the%20lid%20and%20check%20the%20potatoes%20are%20cooked%20%E2%80%94%20if%20not,%20raise%20the%20heat%20to%20about%20200%20C%20and%20cook%20uncovered%20for%20a%20bit%20longer.%20Otherwise,%20brown%20the%20potatoes%20under%20a%20hot%20grill.%20Serve%20with%20a%20green%20vegetable.%3C/p%3E){kind=link}