If it has apples and cream, then it must be from Normandy. The cider is a good clue as well, and it provides a luxuriously rich sauce for the long-simmered pork. Unlike recipes from more southerly realms, this is subtle and delicate, but no less powerful for its discretion. A good dish for all the family, as children (and adults) enjoy sweet things to accompany their meat. Serve with the cider used in cooking, or a red wine from the Loire.
- 30g unsalted butter
- 2 onions, sliced
- 1 tablespoon sunflower oil
- 1 pork middle leg roast, about 1.75kg
- 1.5 litres dry cider
- 2 sprigs of thyme
- 800g new potatoes, peeled and halved lengthways
- 125 ml double cream
- Coarse sea salt and freshly ground black pepper
For the apples
- 60g unsalted butter
- 5 tart apples, such as Braeburn or Cox’s, peeled,
- cored and sliced
- A large flame-proof casserole
1Preheat the oven to 150°C (300°F) Gas Mark 2.
2Melt the butter in a large flame-proof casserole. Add the onions and cook gently for about 5 minutes, until softened but not browned. Remove the onions.
3Add some of the cider to the casserole, heat and scrape the bottom of the pan. Return the meat, onions, remaining cider and thyme. Season lightly and bring to the boil. Boil for 1 minute, skim off any foam that rises to the surface, then reduce the heat, cover and cook in the preheated oven for 4 hours. Turn the pork regularly throughout this time and taste and adjust the seasoning half-way through the cooking time.
4One hour before the end of the cooking time, add the potatoes and continue cooking.
5Remove from the oven, transfer the pork and potatoes to a plate and cover with foil to keep it warm.
6Cook the sauce over high heat for 10–15 minutes to reduce slightly. Taste and adjust the seasoning.
7Meanwhile, to cook the apples, melt the butter in a large frying pan, add the apples and cook over high heat for 5–10 minutes, until browned and tender. Do not crowd the pan; use 2 pans if necessary.
1Slice the pork and arrange on plates with the potatoes and apples.
2 Stir the cream into the sauce and serve immediately.
Recipe taken from our sister magazine France Today.