Smoked pork shop stewpot
1 kg smoked shoulder chop 3 tbsp oil 1 onion 1 leek 1 tbsp curry powder Pepper 200 ml cider 2 cooking apples 1-2 tbsp crème fraiche
Cut the meat from the bones and dice,  heat oil, sauté the meat. Dice onion and  add. Clean leek, cut into half rounds  and add. Add curry powder and pepper.  Add cider, braise for approximately 25  minutes. Peel apple, divide into eight,  de-core, add and braise briefly. Stir in  crème fraiche and season piquantly to  taste. Tip: Goes with finely mashes potato. 
Source: Landfrauenverein Altes Land