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Slow-braised pork shoulder with cider, crme frache & mustard
- 4 pork shoulder steaks, about 750g in total
- 1 large onion , halved and thinly sliced
- 300ml cider
- 2 bay leaves
- 4 tbsp crme frache
- 2 tsp Dijon mustard
- small bunch parsley , chopped
Directions:View on BBC Good Food
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