Normandy PorkPrep: 10 min Cook: 3 hours Servings: 4by Guilt Free Cuisine by Fergyhun17 recipes>
Pork and apple. It's like fish and chips, strawberries and cream, gin and tonic. One of those culinary marriages made in heaven. This simple dish combines pork, apple, garlic, onion and hard cider. Sort of appropriate for an 'end-of-summer-starting-to-think-about-fall' kind of day.
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 – 3 cloves garlic, minced
- 1 1/2 lbs (680g) lean pork, cut into bite sized chunks
- 4 eating apples, peeled, cored and sliced
- 24oz (710 ml) dry cider (if you’re in the US, this is alcoholic dry cider, not the non-alcoholic sweet apple cider). I used Woodchuck draft cider from Vermont
- 1/4 – 1/2 cup (60-120ml) chicken or vegetable stock, optional see below if using slow cooker
- large dollop of low-fat or fat-free sour cream (optional)
- Heat the oil in a skillet (frying pan) and add the onion and garlic. Saute for a few minutes until softened.
- Add the pork and apples and continue until the apples start to become tender and the pork browns a little.
- Transfer to a slow cooker, add the cider and set to high for a minimum of 3 hours or low for 5-6 hours (or consult the instructions)
- OR keep the mixture in the skillet, turn down to a simmer and simmer for 35 minutes or so until the pork is cooked through and the apples are tender.
- If you like, swirl a large dollop of low-fat or fat-free sour cream through before serving.
- NOTE: I am usually at home to keep an eye on my slow cooker, and find that this needs stirring a little during cooking to prevent the apples from sticking but that almost all the liquid absorbs, leaving just the right amount for a sauce. If you are going to leave the slow cooker unattended you may want to add more liquid to prevent any sticking (say 1/4 â 1/2 cup stock) and then if necessary add a little cornmeal (cornflour) dissolved in water around 10 minutes before serving to thicken up any excess liquid, if there is too much.
Leave a review or comment