Braised & barbecued pork shoulder with cider ketchup
This braised pork with cider ketchup is a great summer dish for big gatherings with family and friends. Finish on a BBQ for a fabulous smoky crust
Apple & radish remoulade
- Preparation and cooking time
- Prep:
- no cook
- Easy
- 8-10 as a side
Skip to ingredients
- 4 Granny Smith apples
- 1 lemonjuiced
- 400g radishes
- 100g good-quality mayonnaise
- 50ml crème fraîche
- 1 ½ tbsp Dijon mustard
- 4 cornichonsfinely chopped
- pinch of sugar(optional)
Nutrition: Per serving (10)
- kcal113
- fat10g
- saturates2g
- carbs5g
- sugars4g
- fibre1g
- protein1g
- salt0.3g
Method
step 1
Peel and core the apples, then cut into matchsticks. Put in a large bowl and toss in the lemon juice so they are evenly coated and won’t discolour. Thinly slice the radishes and add them to the bowl.
step 2
Mix in the other ingredients, season and, if too tart, add a pinch of sugar. Leave to sit for 30 mins at room temperature before serving.
