Ingredients

• 500g Pork Shoulder
• 150g Pancetta
• 150g Shallot
• 150g Leek
• 2 Celery Stalks
• 200g Carrot
• 200g Parsnip
• 250g Green Apple
• 2 tablespoons Vegetable Oil
• 150g Dry Cider
• 200g Chicken Stock
• 2 tablespoons Dijon Mustard
• 50g Crème Fraîche
• Tarragon as needed

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add vegetable oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Then add pork shoulder and pancetta to the kCook bowl
9. Cook with filler cap removed - 2 min, 140°C, speed 4
10. Cook with filler cap removed - 5 min, 140°C, speed 3
11. Turn direct prep attachment to position 1
12. Slice shallot, leek, celery stalk, carrot and parsnip into the kCook bowl with direct prep attachment
13. Turn direct prep attachment to position 2
14. Cook with filler cap removed - 10 min, 140°C, speed 1
15. Then add dry cider to the kCook bowl
16. Cook with filler cap removed - 5 min, 120°C, speed 1
17. Then add green apple, chicken stock and dijon mustard to the kCook bowl
18. Cook with filler cap removed - 35 min, 98°C, speed 1
19. Then add crème fraîche to the kCook bowl
20. Cook with filler cap removed - 5 min, 98°C, speed 1
21. Serve
22. Garnish with tarragon

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