Normandy Pork with Cider

I’ve always loved Normandy and the abundance of recipes that include apples and cider. That said, the cider produced in my native Suffolk is what I always use, not to mention the apples. What does genuinely come from Normandy, however, is the crème fraiche – something that we in England can never replicate and whilst the half-fat version is not quite as luscious, it’s fab for cooking.

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  Serves 2

Ingredients
1 x 180 g jar Bramley apple sauce (preferably Sainsbury’s)
1 teaspoon oil
1 teaspoon butter
1 medium onion, chopped
1 lb (450 g) shoulder of pork
8 fl oz (225 ml) Aspall dry cider
2 fl oz (55 ml) Aspall cider vinegar
salt and freshly milled black pepper
2 rounded tablespoons half-fat crème fraîche
Pre-heat the oven to gas mark 3, 325ºF (170ºC).

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This recipe first appeared in You magazine.

Method

First of all, cut the pork into 11/4 inch (3 cm) cubes. Then, heat the oil and butter in a 9½ inch (24 cm) shallow, ovenproof pan or casserole and cook the onion in it over a medium heat for 5 minutes, stirring now and then. Then increase the heat and add the cubes of pork and stir over the heat for a couple of minutes. The pork doesn’t need to be browned, just lightly coloured.

Next, add the cider, cider vinegar and a generous seasoning of salt and freshly milled black pepper. Bring everything up to simmering point and then transfer the pan or casserole to the oven and cook, without a lid, for an hour, by which time the liquid will have reduced considerably.

Then, stir in contents of the jar of apple sauce and the crème fraîche and return to the oven, again without a lid, for a further 15 minutes. New potatoes with butter and chives and some spinach with a squeeze of lemon would be a nice accompaniment.

How to Cheat Hero Ingredient
1 x 180 g jar Sainsbury’s Bramley apple sauce

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