Pork with Cider and Honey Stew

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Portions: 4


  • 500g Diced Pork Shoulder
  • 100g Cider
  • 50g Honey
  • 10g Rapeseed Oil
  • 10g Chopped Sage
  • 20g Chicken Stock Paste
  • 200g Water
  • 25g Cornflour
  • 100g Silverskin Onions
  • 100g Whole Baby Carrots
  • 50g Leeks Cut into Rondels
  • 10g Flat Leaf Parsley (chopped)
  • 50g Asparagus Tips
  • 50g Double Cream
  • 1.5g Coarse Ground Peppercorns
  • 1g Salt


  1. In the base of a heavy bottomed saucepan, place the rapeseed oil. Add the diced pork shoulder, chopped sage, salt and coarse black peppercorns.
  2. Cook until the meat has sealed and taken on a little colour.
  3. Add the water and cider and then cook until the pork is ¾ cooked. You will need to watch the cooking as the pan may dry out. Add water when required.
  4. Add the silverskin onions, whole baby carrots and leek rondels. Continue to cook until the pork is cooked through and the vegetables are tender. Again keep an eye on the liquid level.
  5. Add the asparagus tips and cook out slightly.
  6. To finish the dish: add the honey, chicken stock paste and double cream.
  7. Add the diluted cornflour and stir until a smooth sauce has achieved. Stir in the chopped flat leaf parsley.