Serves 6

1½ lbs diced leg of Pork
Seasoned Flour (Flour, salt, pepper, mustard powder and brown sugar)
Olive oil
½ pint Crinnaghtaun Apple Juice
¼ pint chicken stock
5 oz Grain Mustard
¼ pint cream

Method
1. Toss the pork in seasoned flour and then brown in small batches.
2. Place pork in a flameproof dish and cover with apple juice and stock, add mustard and bring to the boil, then transfer to an preheated oven to 180c/350F/ Gas Mark 4 for 40 minutes.
3. Remove from the oven and add cream. Return to the oven for 10 minutes.
If the sauce is to thin, remove the meat and keep warm. Put the casserole over a moderate heat and simmer until the sauce thickens. Return the meat to the pan.

This dish is delicious served with braised Dutch cabbage.

Method
1. Thinly slice Dutch / white cabbage.
2. Add cabbage to boiling water for 3-4 minutes, until tender.
3. Strain cabbage and braise in some melted butter for a few minutes until cabbage turns a golden colour. Season to taste.