Pork Normandy

Serves 8

Ingredients:

2 tbsp olive oil

1 tbsp butter

3lb (1.35kg) lean pork, cut into bite-size pieces

2 onions, finely chopped

2 tbsp Dijon mustard

4 garlic cloves, finely chopped

6 celery ribs, finely chopped

6 carrots, finely chopped

1 tbsp finely chopped fresh rosemary leaves

3 Granny Smith apples, peeled and roughly chopped

1¼ cups hard cider

2 cups heavy cream

1¼ cups chicken stock

1 tsp peppercorns

Method:

1 Preheat the oven to 350°F (180°C). Heat the oil and butter in a large castiron pot, add the pork, and toss in the butter and oil over medium heat for 8 minutes, or until golden brown on all sides. Remove with a slotted spoon and set aside.

2 Add the onions and cook over low heat for 5 minutes, or until starting to soften. Stir in the mustard, add the garlic, celery, carrots, and rosemary, and cook over low heat, stirring often, for 10 minutes, or until tender. Add the apples and cook for 5 minutes.

3 Pour in the cider, then increase the heat and boil for a few minutes while the alcohol evaporates. Return the pork to the pot and pour in the cream and stock. Stir in the peppercorns, bring to a boil, then cover and bake for 1 hour, or until the sauce has reduced and the pork is tender. Serve with fluffy rice or mashed potatoes.

Pork Normandy