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Pork Normandy with Cider and Apples

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HERE'S HOW WE MAKE IT

A timeless French classic worth reviving. Pork and apples are just so good together and this dish of sweet, braised pork shoulder uses apples three ways - first as chunky caramelised pieces, then as cider for the cooking medium and finally as vinegar to finish, giving it multiple layers of sweet, tart, apple-y flavour, rounded out with a splash of creme fraiche and some Dijon mustard. Reheat gently until piping hot. Suitable for freezing; defrost before reheating.

INGREDIENTS

Pork, Granny Smith apples, onions, olive oil, apple cider, chicken stock (bones, onions, carrot, celery, garlic, herbs, peppercorns, water) cider vinegar, creme fraiche, Dijon mustard, thyme, salt, pepper.

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 PER 100GPER SERVE
ENERGY  
PROTEIN  
FAT TOTAL  
- SATURATED  
CARBS  
- SUGARS  
SODIUM  

SIZES

Individual:
Serves one person
Small:
Serves two adults
Large:
Serves 4-5 adults or an older/larger family

GOES WITH

Serve with lashings of mashed potato, new potatoes or fresh pasta and some leafy greens like spinach, kale or silverbeet.

PREP, COOK AND SERVE

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