Normandy pork with apples & cider

Normandy pork with apples & cider

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(8 ratings)

Prep: 20 mins Cook: 8 hrs, 30 mins in a slow cooker (3hrs 30 mins on the hob)

Easy

Serves 4

True comfort food for chilly winter evenings, this slow cooker recipe combines meltingly tender pork, smoked bacon and cider

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal594
  • fat37g
  • saturates16g
  • carbs19g
  • sugars15g
  • fibre4g
  • protein41g
  • salt2.8g
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Ingredients

  • 2 tbsp rapeseed oil or olive oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 600g pork shoulder or pork cheeks, fat and sinew trimmed, cut into chunky pieces
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, cut into chunky pieces
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks, cut into chunky pieces
  • 200g pack smoked bacon lardons
  • 250ml dry cider (or use 100ml apple juice mixed with 3 tbsp cider vinegar and 100ml water)
    Cider

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 2 eating apples (we used Braeburn), cored and cut into chunky pieces
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 chicken stock cube
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 bay leaf
  • 3-4 thyme sprigs, plus extra to serve (optional)
  • 140g crème fraîche
  • 1-2 tbsp Dijon mustard, plus extra to serve (optional)
  • 1-2 tsp cornflour, optional
  • mashed potato and greens, to serve

Method

  1. Heat half the oil in a large pan and brown the meat in batches. Don’t overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.

  2. When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don’t have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)

  3. Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour – ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.

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Comments (6)

Paulybeast79's picture

My wife made this the other day, it is beautiful. just perfect for a cold day. walked in to the house after a day at the office to smell this smokey infused aroma. and then once finsihed with the creme fraiche etc it was out of this world.

We used Thatchers Vintage cider. & Braeburn apples.

freeflystu's picture

Lovely. Added a chopped leek to the veg, sage and garlic when frying off the lardons. Turned into a delicious blend of sweet, sour and savoury. The first hit of acidity from the creme fraiche leads to rich savoury and sweetness - never a boring forkful. Cooked it without a slow cooker for 2.5 hours and the meat was just getting tender, but not melting (1 hour on the hob in a saucepan, 1.5 hours in the oven in pyrex). Serve with crisp roasties to add a different texture. Definitely a keeper.

anne55's picture
5

Fabulous recipe. It was really so yummy. It will definitively be one of my regular recipes.

Vicki R's picture
5

This turned out beautifully! I started it on the hob but finished it in the oven as I don't have a slow cooker and it worked fine. Pork was meltingly tender. The mustardyness was just fine for my family - I used 2tbsp of Waitrose Dijon mustard. Lush. Even the husband said "you could make this when people come round" which from him is high praise indeed, so it must be good!

karoliina79's picture
5

This dish was delicious!

Timj1980's picture
1.25

I used 2 tbsp of mustard and found the mustard taste way too overpowering.

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