← Nouns Cooking · French

Ingredients

• 900 g pork shoulder, cut into 4 cm chunks
• salt and black pepper
• 2 tbsp Plain (all-purpose) flour
• 2 tbsp Vegetable oil
• 20 g Butter
• 1 Onion, sliced
• 2 Celery, sliced
• 2 eating apples, cored and cut into thick wedges
• 500 ml dry cider
• 250 ml chicken stock
• 1 tbsp Dijon mustard
• 4 sprigs Thyme
• 100 ml Crème fraîche
• 1 handful Parsley, chopped

Method

1. Heat the oven to 160°C (140°C fan, 325°F). Toss the pork with the flour and some seasoning. Heat the oil in a casserole over medium-high heat and brown the pork in batches for 4–5 min each. Set aside.
2. Add the butter, onion and celery and cook over medium heat for 8 min until soft. Add the apple wedges and fry for 3 min until lightly golden.
3. Pour in the cider and bubble for 2 min, scraping the pan, then add the stock, mustard and thyme. Return the pork, cover and transfer to the oven for 2 hours, until the pork is very tender.
4. Stir in the crème fraîche, season and bubble on the hob for 2–3 min. Scatter with parsley and serve with mash or crusty bread.

Tips

• A splash of Calvados stirred in with the crème fraîche makes it even more Norman.
• It also cooks well in a slow cooker on low for 7–8 hours.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Olive Magazine