Normandy Pork with Cider

The Dijon mustard and crème fraîche give this freeze-ahead French recipe a lovely creamy flavour and complement the pork perfectly.  Takes 1 and 3/4 hours to make, plus cooling. Freeze for up to 3 months, then defrost overnight and reheat.  Serves 8

Ingredients
4 tbsp vegetable oil
1kg lean pork, diced
2 large onions, diced
2 large carrots, thickly sliced
2 parsnips, thickly sliced
2 leeks, washed and sliced into 3cm lengths
500ml dry cider
2 bay leaves
1 tsp Dijon mustard
1 tbsp cornflour
200g half-fat crème fraîche
2 Cox’s apples
 

Method:
Heat the oil in a large frying pan over a medium-high heat. Fry the pork in batches, until just browned. Remove with a slotted spoon and put in a casserole. Add the onions to the frying pan and fry for 5 minutes, stirring, until just transparent. Place in the casserole with the pork.

Tip: If you want to eat this straightaway, prepare up to the end of step 2, leave to cool for 10 minutes, then complete.

Add the vegetables to the casserole, then pour over the cider and add the bay leaves. Put over a high heat and bring to the boil. Cover and simmer for 1 hour, or until the pork is tender.Allow to cool, then freeze in portions for up to 3 months. Thaw for 24 hours in the fridge. To reheat, put into a large pan over a medium heat and heat until piping hot.

Stir the mustard and cornflour into the crème fraîche, then stir into the casserole. Core and cut the apples into wedges. Add to the casserole and simmer for 5-8 minutes, or until the apples are tender and the sauce has thickened. Season and serve.

This recipe was originally posted by delicious magazine.