Braised Pork with Prunes

800g Pork Belly or Loin or whatever, diced

10 pitted prunes

1 tblspn lard

6 juniper berries, crushed with the side of your knife

Fresh thyme

1 med onion, peeled and sliced

1 clove garlic, crushed

150ml dry cider

1 large granny smith apple, peeled cored and sliced

a little sugar

1 large Desiree or Pontiac potato, sliced

Butter

Pepper and Salt

Preheat your oven, 170 for a slow cook or 200 for loin or similar.

Fry the pork in the lard in an oven-proof pot so they brown nicely (you may need to do this in 2 batches) then remove to a bowl.

Fry the onions and garlic in the same pan, once they’re cooked add the pork back, season with salt and pepper, tuck a prune here and there and sprinkle with the stripped thyme leaves and juniper berries.  Pour over the cider.

Artistically arrange (or just throw) the apple slices over the top and give them a very light sprinkle of sugar. Finally, arrange the potato slices on top, making sure they overlap.

Season with some more pepper and salt and dot with a few splodges of butter.

For prime cut pork cook uncovered for 1 hour.

For a secondary cut, cover the dish with foil and bake for 1½ hours then remove the foil and cook for a further 50 minutes or so - or until the potatoes have turned a lovely golden brown.

Enjoy!