I love pork – it’s probably my favourite meat. And I love cider. And I love apple sauce with pork. And I love stews where you add cream at the end. So all in all this is pretty much the perfect stew in my eyes. It’s loosely based on a recipe from Delia – which is why I’ve called it Normandy Pork, as I think she does, but I can’t remember how much of the recipe is hers, how much mine, and how much my boyfriend’s mum’s – who also makes a version of it. In fact, I think I’ve had it at my own mum’s house too, and possibly my gran’s. In any case, it’s delicious.
350g of pork shoulder or leg, chopped into bite sized pieces
splash olive oil
1 onion, sliced
4 cloves garlic
1 sliced cox apple, peeled and cut into wedges
1/2 tablespoon plain flour
1 teaspoon dried sage
salt and pepper, to taste
splash double cream (optional)
- Fry the pork in olive oil until lightly browned. Remove from pan.
- In the same pan that the pork was fried in, fry the onions, apples and garlic for 10 minutes.
- Add the flour to the pan, mix well then add the cider, sage, salt and pepper.
- Turn up the heat and let the cider bubble for a few minutes. Then return the pork to the pan, turn the heat down and let it simmer for 30 minutes.
- If you want – add a splash of double cream just before serving.
Again, I’m linking up with Charlotte’s Lively Kitchen’s #FoodYearLinkup since I’ve noticed it’s National Butcher’s week next week – and I really enjoyed shopping at my local butcher for these – lots of advice and service with a smile!