Normandy Pork Casserole with Apple Brandy
This Normandy pork recipe was kindly sent in by Dave Harrison who found out about Kitchen Geekery on Twitter. A heartwarming pork casserole is especially
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Cooking tools:
- Baking dish
- Oven
- Stove
- Skillet
- Slotted spoon
- Dish
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Spatula
- Kitchen scale
- Mixing bowl
- Aluminum foil
- Serving bowl
- Plate
- Kitchen timer
- Colander
- Peeler
Ingredients
- 1 1/4 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
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