But wait, I’m pregnant – what I am I going to do with an alcoholic beverage? Cook with it! And what an excellent accompaniment this cider was to some delicious Murray Valley Pork. 

PIMPED UP PORK

2 large brown onions

1 large sweet potato

1 bottle of rekorderlig orange-ginger cider

2 tablespoons olive oil

1 tablespoon of sea salt

2 tbsp pan drippings
2 tbsp plain flour
1 cup stock

Layer the onion and sweet potato on the bottom of your roasting dish. Pour 2/3 of the cider over the veggies, before topping with your pork. Rub the pork with oil and salt before placing in a 230 degree oven for 30 minutes. Reduce the heat to 180 degrees and continue to roast for 1 hour.

Increase the heat of the oven back to 210 for 20 minutes to finish your crackling.

After you have rested your roast, remove the meat and the sweet potatoes from the pan and set aside in a warm place. Pour off all but 2 tbsp of pan dripping.

Place the pan over a medium heat until the drippings begin to boil.Sprinkle the plain flour over the drippings and whisk together using a metal whisk to remove all the flavour from the bottom of the pan.

Cook the flour for 2 minutes until slightly coloured. Whisk in the stock and remaining cider –  about half a cup at a time –  until you have the required consistency.

Serve with other roasted or steamed veggies.