Cider & Tarragon Sauce for Roast Pork

For the cider and apple sauce (makes enough for 4 servings, or 1 really greedy one)

• 20ml groundnut oil
• 500g pork bones (ask your butcher), chopped small
• 1 large onion, peeled and chopped
• 1 large carrot, peeled and chopped
• 1 celery stick, chopped
• 2 garlic gloves, peeled and crushed
• 1 bay leaf
• 1 thyme sprigs
• 2 sprigs tarragon
  
• 1 granny smith apple, chopped
• 300ml dry cider
• 400ml chicken stock

Method:

• To prepare the cider sauce. Place a heavy-based pan over a medium-high heat and heat up, and then add the oil. When it is almost smoking, add the pork bones and cook, stirring frequently, until they are deep golden in colour.
• Add the vegetables, garlic and herbs, lower the heat and cook for 8-10 minutes or until softened and golden. Add the chopped apple and cider. Bring to the boil and simmer to reduce by half, and then add the stock. Bring back to the boil, skim and simmer again for 20-25 minutes.
• Pass the sauce through a fine sieve into a clean pan and simmer to reduce by at least half, to thicken and concentrate the flavour; keep warm. Have your accompaniments ready and hot.

I made it last night, without the pork bones unfortunately. It would obviously be even better with them. Anyone who likes apple sauce will love this. It came from a John Burton-Race recipe. I added the tarragon because I had some. The original recipe just uses thyme.

You can use calvados & apple juice instead of the cider. I unfortunately don't have a bottle of calvados lying around. I might have add it to my ever-increasing shopping list...