Braised Pork and Apples with Herb and Cheese Cobbler

, from Issue #49. August, 2015
Photography by Manja Wachsmuth.
Braised Pork and Apples with Herb and Cheese Cobbler

Meltingly tender pork, apples and sage – what’s not to love about this combination! Crowned with a cheesy herb topping it’s winter food at its best.

Serves: 4–6


1 kilogram diced pork shoulder
½ cup plain flour
sea salt and freshly ground pepper
olive oil
1 large onion, chopped
2 parsnips, peeled and chopped
2 cloves garlic, crushed
2 tablespoons chopped sage
2 crisp apples, peeled and cut into large chunks (I used Braeburn)
2 bay leaves
½ cup white wine
1½ cups chicken stock
sea salt and freshly ground pepper

1 cup plain flour
2 teaspoons baking powder
½ teaspoon sea salt
2 teaspoons dried tarragon
50 grams butter, grated
½ cup grated Cheddar cheese
½ cup milk
2 tablespoons melted butter for brushing
sage leaves, optional


Preheat the oven to 150˚C.

Place the flour in a shallow dish and season with salt and pepper.

Add the pork and toss to coat well, shaking off the excess.

Heat a little oil and butter in a large ovenproof casserole and brown the pork in batches then transfer to a plate. Don’t let the base of the pan catch and burn. Add more oil and butter to the pan with each batch.

Add the onion, parsnips, garlic and sage to the casserole with a good pinch of salt. Cover and cook until the vegetable are soft, adding a splash of stock if the pan is dry. Add the apples, bay leaves and the white wine and let it bubble up for 2 minutes. Stir in the stock and the pork with any juices. Season and bring to the boil. Place a piece of baking paper over the meat then cover tightly with a lid. Braise for 1½ hours, stirring occasionally until the pork is very tender.

Preheat the oven to 200˚C.

Cobbler: Combine all the ingredients except the milk, melted butter and the sage leaves, in a large bowl. Stir in the milk to make a dough.

Place large spoonfuls of dough on top of the pork and brush with the melted butter. Bake for about 20 minutes until the cobbler is puffed and golden and cooked through. If using the sage leaves, brush with butter and place on top of the cobbler for the last 5 minutes of cooking.