It took a bit off fiddling to find a really delicious recipe, hence the appearance of a few surprising ingredients. The beauty of this dish is that it doesn't need a lot of attention - you can shove it in the oven and go off and do what you like for a couple of hours.

• 2 pork loin steaks, or 400g - 14oz - pork fillet
• 350ml - 12 fl oz - dry cider
• 100ml - 3½ fl oz - cider vinegar
• 1 onion, coarsely chopped
• 5 garlic cloves, peeled and halved
• 1 pork stock cube
• 1 tbsp szechuan peppercorns
• 1 tbsp chopped tarragon (fresh or dried)
• Olive oil, salt and pepper

1. Lightly oil a shallow casserole dish. Chop the pork into largeish
   chunks and add them to the dish with all the other ingredients.
2. Place in an oven at a low heat (140°C/Gas Mark 2) for about an
   hour and three quarters. Stir once halfway through
3. Serve with green peas and plain boiled potatoes which will soak up the delicious juices.

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Master B

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