Braised Country Style Pork
|Ground cinnamon||1 Pinch (Good pinch)|
|Dark mushrooms||3 Large|
|Garden peas/1 can garden peas||1 1⁄4 Cup (20 tbs)|
|Beetroots/1 can beetroots||1 1⁄4 Cup (20 tbs)|
Trim off rind and excessive fat and quickly fry chops in them until golden brown.
Place in a casserole, add cider and bouquet garni, cover and cook gently on the cooker or in a cool oven (310°-335° F., Gas 2-3).
Meanwhile, pour off excess fat from frying-pan; peel, chop, then fry the onions and apples for a few minutes.
Add the cinnamon and water to cover them, put on a lid and simmer until soft.
Sieve, season to taste and turn on to the chops.
Cover and cook for 1 3/4—2 hr in all, adding the thickly-sliced mushrooms 1/2 hr before the end.
Heat the peas and beetroots separately.
Trickle the noodles in salted boiling water and boil until, on testing a piece, the centre is slightly firm.
Drain the noodles, peas and beetroots.
Dish the noodles with the chops on top and garnish with the mushrooms, peas and beetroots.