Slow-Braised Pork with Cider, Creme Fraiche and Mustard

Main courseServes 3

Celebrate Fodder being crowned the winners of the 2020 National Butcher’s Shop of the Year Awards with this Slow-Braised Pork with Cider, Creme Fraiche and Mustard recipe from their team. The Harrogate based farm shop, whose profits help to fund the work of the Yorkshire Agricultural Society source all their meat locally and saw off stiff competition from some 35 other finalists around the country to be awarded the top prize. For more information and recipe inspiration visit their website


750g diced pork
1 large onion, halved and thinly sliced
300ml cider
2 bay leaves
4 tbsp crème fraiche
2 tsp Dijon mustard
Small bunch of parsley, chopped


  1. Heat a little oil in an ovenproof pan with a lid, then fry the diced pork until golden brown.
  2. Remove the pork from the pan and fry the onions until soft and golden.
  3. Return the pork to the pan and add the cider and bay leaves, then bring to a simmer and put on a lid. Cook for 1½ hours at 180°/gas 4.
  4. Remove from the oven and stir in the crème fraiche, mustard and parsley then return to the oven and cook for another 5 minutes.
  5. Serve with mash and seasonal greens