Pork in Cider With Potatoes and Apples |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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If it has apples and cream, then it must be from Normandy. Ingredients:
30 g unsalted butter |
2 onions, sliced |
1 tablespoon sunflower oil |
1 (1 3/4 kg) middle leg pork roast |
1 1/2 liters dry cider |
2 sprigs thyme |
800 g medium new potatoes, peeled and halved lengthwise |
125 ml double cream |
coarse sea salt |
fresh ground black pepper |
60 g unsalted butter |
5 tart apples (such as braeburn or cox's, peeled, cored and sliced) |
Directions:
1. Melt the butter in a large casserole. Add the onions and cook gently until softened, but not browned, about 5 minutes. REmove the onions. Add the oil, raise the heat, add the pork and cook until browned all over. Remove and season well.
2. Add some of the cider. Heat and scrape the bottom of the pan. Return the meat, onions, remaining cider and thyme. Season lightly with salt and pepper and bring to a boil. Boil for 1 minute, skimming off any foam that rises to the surface.
3. cover and cook in a preheated oven (300*F/150*C) for 4 hours. Turn the pork regularly, and taste and adjust the seasoning halfway through cooking.
4. One hour before the end of the cooking time add the potateos and continue to cook.
5. Remove from the oven, transfer the pork and potatoes to a plate, cover with foil to keep warm and set aside.
6. Cook the juices over high heat to reduce slightly, 10 to 15 minutes. Taste.
7. Meanwhile, melt butter in a large frying pan and add the apples. Cook over high heat until browned and tender, 5 to 10 minutes.
8. Stir the cream into the sauce. Slice the pork and arrange on plates with the potatoes and apples. Serve immediately with the sauce.
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