Make Ahead Normandy Pork With Cider (Oamc) Recipe

Name: Make Ahead Normandy Pork With Cider (Oamc)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil; 2 1/4 lbs lean pork, diced; 2 large onions, diced; 2 large carrots, thickly sliced; 2 parsnips, thickly sliced; 2 leeks, washed and sliced into 1in lengths; 2 1/8 cups dry cider; 2 bay leaves; 1 teaspoon Dijon mustard; 1 tablespoon cornstarch; 7 ounces half-fat creme fraiche; 2 apples; salt and pepper

Servings: persons

4 tablespoons vegetable oil
2 1/4 lbs lean pork, diced
2 large onions, diced
2 large carrots, thickly sliced
2 parsnips, thickly sliced
2 leeks, washed and sliced into 1in lengths
2 1/8 cups dry cider
2 bay leaves
1 teaspoon Dijon mustard
1 tablespoon cornstarch
7 ounces half-fat creme fraiche
2 apples
salt and pepper

1
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.
2
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.
3
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.
4
Stir the mustard and cornstarch into the creme fraiche, 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.

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons vegetable oil, 2 1/4 lbs lean pork, diced, 2 large onions, diced, 2 large carrots, thickly sliced, and more.

Yes, Make Ahead Normandy Pork With Cider (Oamc) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Make Ahead Normandy Pork With Cider (Oamc)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions