Normandy Pork Casserole with Apple Brandy | Kitchen Geekery

Ingredients

• 1.25 kg pork shoulder (diced)
• 175 g small smoked bacon (diced)
• 250 g small shallots (peeled)
• 750 ml cups pork or vegetable stock
• 100 ml crème fraîche
• 60 ml calvados (apple brandy)
• 2 celery sticks (diced)
• 2 apples, such as granny smith (peeled and diced)
• 2 tsp coarse grain mustard
• 2 tbsp cornflour
• 1 tsp coarse black pepper
• 1 tbsp fresh sage (chopped)
• 1 tbsp fresh thyme (chopped)
• 1 tbsp butter
• 1 tbsp olive oil
• 1 bay leaf
• 1 large knob of butter
• 8 sage leaves