Best Normandy Style Pork Stew Recipes

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CROCK POT NORMANDY PORK WITH APPLES, SHALLOTS & CIDER



Crock Pot Normandy Pork With Apples, Shallots & Cider image

A lovely slow cooked or crock pot recipe for tender chunks of pork cooked in cider with apples, shallots, creme fraiche & calvados. My own recipe devised for our Chambres d'Hotes here in France - and ALWAYS a firm favourite with guests, family & friends alike! It is my daughter's first night request when she comes home from university! You can use any cut of pork, but I usually use shoulder, neck, collar or blade of Pork - there are numerous names for that cut. It's sweeter and inclined to be more tender than Pork leg, which I feel is better roasted. You can also use Pork chops if you wish. If you have difficulty getting hold of cider or don't want to use alcohol, apple juice is just as good, for that appley zing! There is no duplicate for calvados, so just leave it out if you cannot obtain it, or use brandy or cognac instead. This makes a lovely pie filling if you have leftovers and as with most slow cooked recipes, it's very well behaved when re-heated! It goes extremely well with Recipe #191313 & mashed potatoes. N.B. I have given amounts for 8-10 people; the recipe can be halved or increased with ease!

Provided by French Tart

Categories     Stew

Time 6h45m

Yield 8-10 serving(s)

Number Of Ingredients 14

3 lbs pork shoulder, trimmed of fat & cubed
4 -6 apples, cored & halved
1 1/2 lbs shallots, peeled
1 tablespoon balsamic vinegar
2 ounces butter
1 fluid ounce olive oil
1/2 pint sweet apple cider
2 tablespoons apple cider vinegar
6 ounces creme fraiche or 6 ounces sour cream
1/4 pint chicken stock, thickened
fresh thyme or 2 teaspoons dried thyme
salt
black pepper
1 -2 tablespoon calvados or 1 -2 tablespoon brandy

Steps:

  • Trim the pork of any thick fat. Cut into large cubes of about 4" square or even bigger - it shrinks with cooking & works better with larger pieces of meat.
  • Peel the shallots and set to one side.
  • Halve & core the apples and set to one side with the shallots.
  • Turn the crockpot onto High. Mix the cider, cider apple vinegar, creme fraiche, salt & pepper, thyme & thickened chicken stock together in a large pouring jug & pour into the crockpot.(If using fresh thyme - leave to last.) Add the cored and halved apples and replace the lid whilst you brown the pork & shallots.
  • Heat up half the butter & half of the olive oil in a large skillet or wok-type pan, one with fairly high sides.
  • As soon as it is smoking but not burning, brown the shallots in batches - you want a deep caramelised colour & the shallots just softened on the outside. When all the shallots have been done, put them all back into the pan - turn up the heat & add the balsamic vinegar and stir briskly making sure all the shallots are well coated.
  • Add the shallots & Balsamic vinegar mixture to the crockpot.
  • Heat up the remaining butter and oil, adding more if necessary & start to brown the pork pieces, again do not overcrowd the pan - they need to be well coloured & seared to seal in the juices. As the pork pieces are browned, add them to the crockpot.
  • When all the pork is browned & added to the crockpot, give all the ingredients a good mix around in the crockpot with a wooden spoon. If using fresh thyme, pick about 4 large sprigs and place on top of the Normandy Pork - the leaves fall off during cooking & leave the bare branches for throwing away!
  • Cook on high for between 6 - 10 hours.
  • Just before serving, pour in Calvados and mix through. Serve each person with 2 -3 pieces of pork, a cooked apple half & 1 or 2 shallots; add a dollop of creme fraiche on the side & garnish with Thyme & a fresh Apple sliver if desired. Decant the excess sauce into a gravy boat for extra saucy bits!
  • Great with spiced red cabbage, fluffy mashed potatoes or pommes Dauphinoise.
  • To cook in an conventional oven, follow recipe as above, but cook in a La Creuset type oven proof dish; pre-heat oven to 175 C or 350 F and cook slowly for about 6 hours, checking after 4 hours. It will cook quite happily for up to 8 hours if this helps in your time management, you may have to turn the oven down to about 125 C, 250 F after 4 hours for a long slow 8 hour cooking time.

Nutrition Facts : Calories 658.8, Fat 48, SaturatedFat 19.7, Cholesterol 165.6, Sodium 192.1, Carbohydrate 25, Fiber 1.7, Sugar 7.5, Protein 32.4

PORK NORMANDY



Pork Normandy image

I got this recipe from my mother who learned to make it when we lived in England. It's a family favorite and great for company.

Provided by Tiffany Curtis

Categories     World Cuisine Recipes     European     French

Time 1h20m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
1 ½ pounds pork tenderloin
1 medium onion, thinly sliced
1 large sweet apple - peeled, cored and thinly sliced
1 tablespoon all-purpose flour
5 ounces chicken stock
⅓ (12 fluid ounce) bottle hard apple cider
salt and pepper to taste
2 tablespoons heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
  • Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
  • In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
  • Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
  • Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 9 g, Cholesterol 72.3 mg, Fat 8.4 g, Fiber 1.2 g, Protein 20.7 g, SaturatedFat 3.8 g, Sodium 175 mg, Sugar 5.8 g

NORMANDY-STYLE PORK STEW



Normandy-Style Pork Stew image

Inexpensive pork shoulder becomes meltingly tender after a low-and-slow braise in an elixir of dry cider and broth in this stew that's inspired by the pot roasts from the Basque region of Spain that marry pork, apples, and hard cider. This stew will bring the magic of fall right to your home kitchen.

Provided by Greg Lofts

Categories     Pork Recipes

Time 2h30m

Number Of Ingredients 14

2 pounds boneless pork shoulder, cut into 1 1/4-inch pieces
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
3 ounces center-cut bacon (about 4 slices), coarsely chopped; or 4 ounces regular bacon, trimmed of excess fat
1 pound small shallots (10 to 12), trimmed and peeled
2 tablespoons unbleached all-purpose flour
1 dried bay leaf
12 ounces dry hard cider, preferably Normandy-, Basque-, or other European-style
1 1/2 cups low-sodium chicken broth
4 carrots, peeled and cut on the bias into 2-inch-long pieces
3 celery stalks, cut on the bias into 2-inch-long pieces
1/4 cup crème fraîche or sour cream, plus more for serving (optional)
1 tablespoon Dijon mustard, plus more for serving (optional)
Chopped fresh parsley or tarragon leaves, or a combination, for serving (optional)

Steps:

  • Preheat oven to 350°F. Season pork with salt and pepper. Melt butter in an ovenproof braiser pan, large straight-sided skillet, or wide, shallow pot over medium-high heat. When foam subsides, add pork and cook, turning a few times, until browned all over, 10 to 12 minutes (do not crowd pan; brown in two batches if necessary). Transfer to a plate.
  • Add bacon and shallots to pan; reduce heat to medium and cook, stirring a few times, until bacon renders its fat and shallots turn golden brown in places, 6 to 8 minutes. Return pork and any accumulated juices to pan. Sprinkle evenly with flour, stir, and cook 1 minute. Add bay leaf and cider; boil 1 minute. Add broth and return to a boil.
  • Cover and transfer to oven; braise 45 minutes. Stir in carrots and celery, cover, and return to oven until pork is fork-tender and carrots are tender but still holding their shape, 1 hour to 1 hour, 15 minutes. Remove and discard bay leaf. Stir in crème fraîche and Dijon. Top with herbs; serve with more crème fraîche and Dijon.

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