This is a great slow cooked pork recipe, the pork, fennel, sage and apple combo is a match made in heaven.

I used pork fillet (tenderloin), cut into bite sized pieces but you can use pork shoulder if you let the pot simmer for a bit longer, about 20 minutes longer than if you’re using fillet. 

• 350g pork fillet (or the same amount of pork shoulder steaks), cut into small chunks
• 1 red or white onion, finely chopped
• 1 fennel bulb, cut into quarters
• 1 clove of garlic, crushed
• 1 tablespoon of flour
• 1 teaspoon of salt or mixed seasoning
• 1 teaspoon of pepper
• 1 teaspoon of paprika
• 1 tablespoon of wholegrain mustard
• 200ml dry cider
• 500ml chicken or vegetable stock 
• 2 apples, peeled and chopped into small pieces (you can use bramley but I usually use anything I have in the house, this time they’re Braeburn)
• 2 – 3 sage leaves, chopped (use 2 teaspoons of dried sage if you don’t have fresh)
• 2 – 3 tablespoons of olive oil

1. In a plastic bag, toss the pork in the flour and seasoning (salt, pepper, paprika and any mixed seasoning you fancy)
2. Add some oil to a heavy based casserole pot and brown the meat all over and set aside
3. Add the rest of the oil, the onion and garlic and fry  gently until the onions are translucent and softened
4. Add the meat back into the pot with the apple, fennel, mustard, cider and stock bring to the boil then reduce the heat to a simmer and leave with the lid off for an hour until thickened, stir occasionally (you can also add baby potatoes, peeled and cut into quarters if you would like to bulk this up a bit, add 6 – 10 depending on their size)
5. Taste and season if necessary.

Serve with mashed potato or as we usually do, with pasta. On this occasion we’re having cauliflower rice.