Slow Cooked Pork Normandy
A traditional French Normandy pork casserole, slow cooked in cider, apples and mustard until the pork is tender and soft, then enriched with oodles of cream. Super delicious when served with fluffy cooked rice or creamy mashed potatoes.
Use an electric slow cooker or make in a traditional casserole with a lid and cook in the oven.
6
30 mins
Slow cooker or oven
Low or High, oven 180ºC
Ingredients
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2 tbsp Extra virgin olive oil
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Knob of butter
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900g lean pork- cut into bite-sized pieces
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2 red onions- finely chopped
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2 tbsp Dijon mustard
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4 cloves garlic- finely chopped
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4 celery sticks- finely chopped
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3 carrots- peeled, finely chopped
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1 tbsp fresh rosemary- finely chopped
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2 green sour apples- peeled, cored, roughly chopped
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200ml dry cider
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200ml chicken stock
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200ml double cream- or crème fraîche
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Seasonings
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Pinch of salt- to taste
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Plenty of freshly ground black pepper
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Garnish
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Fresh sprigs of watercress- or chopped parsley
Instructions
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Step ONE:
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01 Heat oil and butter in a large pan (or use the bowl already placed inside the slow cooker; on sauté/sear). Add the pork (in batches) and cook for 10 minutes or so, until golden brown all over. Remove and set aside.
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Step TWO:
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02 Reduce the heat and add onions; cook for about 5 minutes until soft. Add garlic, celery, carrots, rosemary and Dijon mustard. Cook for 10 minutes or so before adding all the roughly chopped apple. Cook for 5 minutes.
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Step THREE:
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03 Pour in the cider and raise the heat to boil away the alcohol for a few minutes. Transfer ALL to the slow cooker, add the pork and finally the stock. Season to taste.
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SLOW COOK:
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04 Cover with a lid and cook as per instructions on your slow cooker, but as a guideline cook on auto/low for 6-8 hours or auto/high for 3-4 hours. Add cream/crème fraîche for the final 20 minutes of cooking.
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Serve:
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05 Take to the table hot with freshly boiled rice or creamy mashed potatoes.
Notes
If you wish to cook by traditional methods, assemble as above in an ovenproof casserole, cover with a lid and place in a 180ºC oven. Bake 1hr 30 mins or so until is pork tender. Add cream/crème fraîche 20 minutes prior to serving. Please note this casserole does lean towards being slightly sweet due to the addition of the apples and cider.
