Normandy Pork Casserole

Name: Normandy Pork Casserole
Prep time: 40 min
Cook time: 2 min
Total time: 42 min
Yield: 6 Servings
Ingredients: Butter: 50 g; shoulder of free-range British pork, cubed: 1 kg; lardons or chunky streaky bacon, chopped: 200 g; shallots, peeled and left whole: 16; small onion - chopped: 1; celery sticks, chopped: 2; dry cider: 300 ml; Chicken stock: 300 ml; tablespoons of half-fat crème fraiche: 6; tablespoons of corn flour mixed: 2; tablespoons of Dijon mustard: 2; tablespoons of fresh tarragon leaves, finely chopped: 2

Features:

Cuisine:

Italian

42 mins
Serves 6
Easy

Ingredients

50 g Butter
1 kg shoulder of free-range British pork, cubed
200 g lardons or chunky streaky bacon, chopped
16 shallots, peeled and left whole
1 small onion - chopped
2 celery sticks, chopped
300 ml dry cider
300 ml Chicken stock
6 tablespoons of half-fat crème fraiche
2 tablespoons of corn flour mixed
2 tablespoons of Dijon mustard
2 tablespoons of fresh tarragon leaves, finely chopped

How to Make Normandy Pork Casserole

Heat the oven to 325 degrees F.
In a casserole dish, melt half of the butter on medium-high heat, add half of the pork, season it and fry it for at least 10 minutes so it has browned properly. Take the meat out of the casserole dish with the help of a slotted spoon and set aside.
Add the remainder of the butter to the casserole and cook the remaining pork for 10 minutes until it has browned properly.
In a separate pan, dry-fry the lardons until they become crispy. Take them out and set aside. And start frying the shallots, onions, and celery until they become tender.
In the casserole, add the pork, lardons, shallots, onion, and celery. Give it a mix and add the cider and chicken stock on top. Cover the dish and cook it in the oven for 2 hours or until the pork softens.
After the pork is tender, add the crème fraiche, corn flour mix, mustard, and tarragon on top. Heat it on the hob, and keep stirring until the sauce thickens and serve.

Trivia