Braised Pork with Prunes and a Potato Top Recipe - The Artisan Food Trail

Ingredients

• 700g pork shoulder, cut into large cubes
• 1 tbsp oil
• 6 juniper berries, well crushed
• 1 tsp fresh thyme, chopped
• half tsp ground mace
• salt and freshly ground black pepper
• 225g onions, peeled and sliced
• 1 garlic clove, peeled and crushed
• 4 tsp Alan Coxon’s Ale-Gar (optional)
• 100g pitted prunes, halved
• 1 large cooking apple, peeled, cored and sliced
• a little caster sugar
• a little butter
• 150ml dry cider