Ingredients:
1kg spare rib pork chops, cut into chunks
30 ml seasoned flour
30 ml olive oil
4 garlic cloves, crushed
10 ml fresh ginger, grated
4 slices back bacon, trimmed of excess fat and chopped
1 large onion, roughly chopped
2 celery sticks, chopped
12 baby carrots, peeled (I sometime use just the big ones cut in sticks)
15ml thyme, finely chopped
250 ml light cider
500 ml chicken stock
30 ml raisins or sultanas
1 large apple, peeled, cored and cut into crescents (2 will just add flavour)

Directions:
Coat pork with seasoned flour. Heat oil in a pan and seal meat in batches on all sides, remove from pan. Add garlic, ginger, bacon, onion, celery, carrot and thyme, stir over a low heat for about 5 minutes to combine flavours. Return pork to pot, add cider, stock and raisins and simmer over a medium heat for 45 minutes to one hour. Add apples 20 minutes before the end of cooking time. Serve with mashed potatoes and boiled baby beetroot.