Pork in Cider Vinegar Sauce recipe | Delia Smith

Ingredients

• 2 lb (900 g) pork shoulder, trimmed and cut into 1 inch (2.5 cm) cubes
• salt and freshly milled black pepper
• 1 pint (570 ml) medium sweet cider
• 5 fl oz (150 ml) cider vinegar
• ½ oz (10 g) butter
• 2 tablespoons groundnut or other flavourless oil
• 12 shallots, peeled
• 4 fresh thyme sprigs
• 2 bay leaves
• 1½ level tablespoons crème fraîche