Pork Shoulder Steaks Braised with Cider and Apples

Mmmmmmm....

Pork Shoulder steaks, at least an inch thick, on the bone.
Granny Smith Apples
Unfiltered dry apple cider (Something nice, and english)
Large white onion
Garlic
Ginger
Raisins/Sultanas


Pat the steaks with seasoned flour and brown them for a few minutes till theres a good layer of brown bits on the bottom of the pan

Remove the steaks and set aside

Without letting the pan cool, add the quarted onions and fry them hard to caramalise, when they get some colour add some oil to cool the pan

Add a heaped teaspoon of cinamon, tumeric and cumin. Fry until aromas fill the room

Add sliced garlic and grated ginger (Lots of both) and keep everything moving so they dont burn

After about a minute add the quartered apples, followed soon after by the steaks and any juice thats come out of them.

Get everything under and over the steaks then add the cider, enough to just cover everything

Cover and leave for about half an hour on low heat

Remove lid and add raisins, cook uncovered untill the liquid has reduced slightly, then replace lid and cook for about another 30 mins.

Remove steaks and flake off meat with a fork

Crush the now softened apples to thicken the sauce and spoon this over a pile of tender meat, sprinkle with fresh coriander and apple shavings.

Serve.

Mmmm.