Normandy pork with cider
- February 2006
- Serves 8
- Takes 1¾ hours to make, plus cooling.
The Dijon mustard and crème fraîche sauce gives this freeze-ahead French recipe a lovely creamy flavour which complements the pork perfectly.
- 14.6g (3.3g saturated)
- 17.3g (11.5g sugars)
- 4 tbsp vegetable oil
- 1kg lean pork, diced
- 2 large onions, diced
- 2 large carrots, thickly sliced
- 2 parsnips, thickly sliced
- 2 leeks, washed and sliced into 3cm lengths
- 500ml dry cider
- 2 bay leaves
- 1 tsp Dijon mustard
- 1 tbsp cornflour
- 200g half-fat crème fraîche
- 2 Cox’s apples
- Heat the oil in a large frying pan over a medium-high heat. Fry the pork in batches, until just browned. Remove with a slotted spoon and put in a casserole. Add the onions to the frying pan and fry for 5 minutes, stirring, until just transparent. Place in the casserole with the pork.
- Add the vegetables to the casserole, then pour over the cider and add the bay leaves. Put over a high heat and bring to the boil. Cover and simmer for 1 hour, or until the pork is tender.
- Allow to cool, then freeze in portions for up to 3 months. Thaw for 24 hours in the fridge. To reheat, put into a large pan over a medium heat and heat until piping hot.
- Stir the mustard and cornflour into the crème fraîche, then stir into the casserole. Core and cut the apples into wedges. Add to the casserole and simmer for 5-8 minutes, or until the apples are tender and the sauce has thickened. Season and serve.
If you want to eat this straightaway, prepare up to the end of step 2, leave to cool for 10 minutes, then complete step 4.
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