450 g (1lb) lean braising pork: shoulder or leg, cubed
450 ml (¾pt) cider
150 ml (¼pt) stock
2 red onions, cut into chunks
1 leek, sliced
1 eating apple, cored and cut into chunks
5 ml (1tsp) dried mixed herbs
10 ml (2tsp) cornflour blended with a little water

In a large casserole dish place all the ingredients except the cornflour. Mix well, cover and place in a preheated oven for 1½-2 hours or until the meat is tender. After the cooking time add the cornflour mix and stir to thicken.