This week we learn how to braise a pork shoulder with apples and prunes. A simple pork shoulder recipe that is full of flavor and can be done easily at home. Written recipe: https://bit.ly/3KF2EGG
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🧅🥕INGREDIENTS🥕🧅 ( 4 to 6 people.)
1 kg ( 2.2 pounds) Pork shoulder or other cut like a loin or a rack
10 to 15 prunes (pitted) and macerated in apple liquor or brandy for at least 30 minutes
apple liquor or brandy (I used Le Birlou a French apple and chestnut liquor)
2 apples ( peeled and quartered)
200 grams / 7 oz oyster mushrooms ( 100 grams for the eat and 100 grams for the garnish)
1 large onion (diced)
300 ml / 10 fluid oz cider (use dry cider if you want something less sweet)
2 tablespoons of sunflower oil (to sear the meat)
120 ml / 4 fluid oz crème fraîche (or heavy whipping cream)

optional for the meat glaze: use the juices from the macerated the prunes. baste the meat and glaze under the grill ( just enough time to crisp up the top of the meat.) repeat the basting process 3 times for best result.

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Cooking Temperature:
Braise the meat in the oven in the pot (covered) at 160 degrees Celsius ( 320 Fahrenheit) for roughly an hour. to know when the meat is cooked, use a cooking thermometer. ( when the core temperature of the meat reaches 70 Celsius (160 F) it is cooked.

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