Step 1

Heat the olive oil in a large, lidded casserole over a high heat and fry the pork belly pieces first until browned, then remove from the pot and fry the pork shoulder until browned. Remove the shoulder pieces from the pot and fry the onions in the same fat until lightly browned.

Step 2

Return the pork to the pot with the onion and add brandy, thyme, salt, apple cider and mustard. Stir well, cover and simmer for 45 minutes. You may need to add a little water if the pot becomes too dry.

Step 3

Add the apples, cover again and continue simmering for a further 15-20 minutes until the pork is tender but not falling apart. Stir through the cream, adjust for seasoning and serve with boiled new potatoes.

Step 4

Adam's tip A side of boiled new potatoes is a classic that never goes out of style. Just scrub the potatoes until clean and cover with cold salted water. Simmer for 10-15 minutes, until tender, season with salt and dress with a little melted butter.