This recipe employs many classic techniques of braising. To finish the sauce, the liquid is first reduced (a common thickening method) and then a secondary thickener called a beurre manié, a mixture of flour and butter, is added. Beurre manié can be added to most any sauce that seems to need a bit more body. And since the flavor of pork pairs well with apples, hard cider is used to braise the meat. For variation, the standard French mirepoix of onion, carrot, and celery is replaced with parsnip, celery root, and leek. If you don’t have a pot with a tight-fitting lid, cover your pot with aluminum foil lined with parchment paper and then the lid (you can even use the lid from another, similar-size pot or pan). Check 30 minutes after placing the pot in the oven to make sure that the liquid is gently simmering; if not, raise the temperature by 25 degrees, return the liquid to a boil on top of stove, and return the pot to the oven to finish cooking. (If vigorously boiling, decrease temperature by 25 degrees.)
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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