How to-

Lightly season your pork steaks and brown then leave aside.

In the same pan add your sliced onions and soften until reduced to half the size and golden brown, add to the onions whilst softening the garlic, thyme, bay, butter, salt and pepper.

Once completely softened, de glaze the pan with the cider/ale. If you’re going ale free, replace with stock.

Layer the onions and pork steaks in the slow cooker and add the remaining stock along with the Dijon mustard and brown sugar.

Cook on low for 8 hours or high for 5.

To thicken add 1 tbsp water and cornflour slurry half an hour before finishing.

Serve with your choice of potatoes and vegetables, my favourite being mash potato and green beans/broccoli/cabbage.