Pork Normandy with Cider and Apples
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.
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.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves one person
Serves two adults
Serves 4-5 adults or an older/larger family
Serve with lashings of mashed potato, new potatoes or fresh pasta and some leafy greens like spinach, kale or silverbeet.