• 15 g (½ oz) dried wild mushrooms
  • 3 tablespoons olive oil
  • 400 g (13 oz) boneless pork loin steaks
  • 150 g (5 oz) smoked bacon, sliced
  • 8 shallots, quartered
  • 300 ml (½ pint) dry cider
  • 125 ml (4 fl oz) cider vinegar
  • 2 sprigs of thyme
  • 1 bay leaf, torn
  • 400 g (13 oz) fresh pappardelle or thick ribbon pasta
  • 200 ml (7 fl oz) crème fraîche
  • salt and pepper

Soak the dried mushrooms for 5–10 minutes in 6 tablespoons boiling water.

Meanwhile, heat the oil in a large frying pan over a medium heat and fry the pork and bacon for approximately 3 minutes until browned. Add the shallots and continue frying for a further 2–3 minutes until golden and beginning to soften.

Pour in the dry cider and cider vinegar and add the mushrooms and soaking liquid. Stir in the herbs and season well. Bring to the boil, then reduce the heat, cover and leave to bubble gently for 10–12 minutes until the shallots are soft.

Meanwhile, cook the pasta in lightly salted boiling water for 3 minutes or according to the instructions on the packet. Drain and transfer to serving dishes.

Stir the crème fraîche into the pork, increase the heat briefly and then place the meat on the pasta and spoon over the sauce. Serve immediately.

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